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Wanting a light dinner I decided on sea bass fillets and then googled recipes to use up the mint I had in the fridge. Sea bass with pea puree seemed to come up quite often so I decided to make my own version of the pea puree by adding mint into it.
To make the puree I added 1/2 tbsp butter to a saucepan and fried off the crushed garlic cloves until soft and slightly coloured. Then I added the chicken stock and frozen peas, put the lid on and boiled them for about 7-8 minutes. I removed the peas, using a slotted spoon, so as to keep the cooking stock for later, and added them to my food processor, along with a tbsp butter and salt and pepper to season. I whizzed the peas up in the food processor, adding the cooking liquid little by little until I achieved the required consistency. Not too runny but not too paste like. At this point I added in the chopped mint and processed it for another minute or so until I had a puree.
I then warmed a teaspoon of oil in a frying pan, seasoned the sea bass fillets with salt and pepper and added them skin side down to crisp them up. I cooked them for about 2 mins before turning them and doing the same on the other side
This served 2 of us and I added crushed potatoes to Dan’s portion to increase the carbs for him. I served it with Roasted Asparagus and Butternut Squash and yesterday’s Cauliflower Rice Tabbouleh on the side, with a wedge of lemon to squeeze over the fish.