4.9 from 153 votes
Pan Fried Sea Bass with Celery Purée & Tabbouleh
This recipe features pan-fried sea bass fillets served with a smooth celery purée and a fresh tabbouleh salad. The celery purée adds a creamy vegetal element, while the tabbouleh combines bulgur with cucumber, tomato, fresh herbs, and lemon for a bright, textured contrast. The fish is gently fried on the skin side to develop crispness then cooked through. Together, the components offer a balanced plate with tender, flaky fish and complementary sides.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
2
servings
Course:
Main Course
Cuisine:
International
Ingredients
- 4 sea bass fillets
- 15 ml olive oil
- salt
- black pepper
Celery Purée
- 400 g celery
- 50 g butter
- 40 ml cooking cream
Tabbouleh
- 1 tomato
- 1 cucumber small
- 1 parsley bunch
- 10 mint leaves
- ½ lemon
- 20 ml olive oil
- 30 g bulgur
- salt
- black pepper
Instructions
Celery Purée
- Wash and dice the celery, then boil it in salted water. Once cooked, drain and blend it with the butter and cooking cream.
Cup of Yum
Tabbouleh:
- Boil the bulgur in salted water, drain and rinse it with cold water. Peel the cucumber and cut it into small cubes. Cut the tomato into quarters, remove the seeds, and dice it. Finely chop the parsley and mint.
- Mix together the cucumber, tomato, bulgur, mint, and parsley, and add the juice of 1/2 a lemon, olive oil, salt, and pepper.
Sea Bass
- In a hot pan add a drizzle of olive oil and fry the fish fillets over low heat, first on the skin side for 3-4 minutes (until more than half cooked) and then flip and cook for 1 more minute.