Nutrition Information (per serving)
calories
330
protein
27 g
sodium
591 mg
carbohydrates
25 g
fat
14 g
fiber
6 g
cholesterol
91 mg
Servings
4
Ingredients
½ Tbsp extra virgin olive oil
4 4-oz striped sea bass fillets
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 cups peeled and julienne celery root
½ Tbsp extra virgin olive oil
¼ tsp sea salt
¼ tsp freshly ground black pepper
Mashed Lima Beans
1 lb frozen lima beans
2 Tbsp extra virgin olive oil
½ cup buttermilk
¾ tsp sea salt
¼ tsp freshly ground black pepper
Instructions
- Preheat oven to 400F. Lightly coat a baking dish with olive oil.
- In a large sauté pan, heat first amount of olive oil. Add sea bass skin-side down, and season with salt and pepper. Sear for 4 to 5 minutes (do not flip fish), then remove from heat and transfer to prepared baking dish. Place in oven and finish cooking for 4 to 5 minutes.
- In a separate sauté pan, sauté celery root with second amount of olive oil and season with salt and pepper.
- For Mashed Lima Beans, steam lima beans in a large sauce pan fitted with a steamer basket for 20 minutes, or until tender. In a medium bowl, combine remaining ingredients and mash with a potato masher to a smooth consistency.
- Serve each sea bass fillet with ½ cup sautéed celery root and ½ cup Mashed Lima Beans.
