Sautéed Striped Sea Bass

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

27 g
591 mg
25 g
14 g
6 g
91 mg

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

  1. Preheat oven to 400F. Lightly coat a baking dish with olive oil.
  2. 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.
  3. In a separate sauté pan, sauté celery root with second amount of olive oil and season with salt and pepper.  
  4. 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.
  5. Serve each sea bass fillet with ½ cup sautéed celery root and ½ cup Mashed Lima Beans.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.