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Sautéed Striped Sea Bass

Time:
45 Minutes
Difficulty:
Medium
Serves:
4 People
Sautéed sea bass on white plate.

Ingredients

1/2 Tbsp extra virgin olive oil
4 4-oz striped sea bass fillets
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 cups peeled and julienne celery root
1/2 Tbsp extra virgin olive oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper

Mashed Lima Beans
1 lb frozen lima beans
2 Tbsp extra virgin olive oil
1/2 cup buttermilk
3/4 tsp sea salt
1/4 tsp freshly ground black pepper

Instructions

  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 1/2 cup sautéed celery root and 1/2 cup Mashed Lima Beans.

Nutrition

Calories 330
Protein 27g
Sodium 591mg
Carbohydrates 25g
Fat 12g
Fiber 6g
Cholesterol 91mg
Servings 4