Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree

Name: Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 2 red peppers; 2 tablespoons olive oil; 1 shallot, minced; 3 tablespoons white wine; 6 tablespoons chicken stock; Lemon juice, to taste; Salt and freshly ground black pepper; 1 head broccoli, about 14 ounces/390 g; 1 leek, washed and trimmed; Salt and freshly ground black pepper; 1 tablespoon butter, plus more to taste; Zest and juice of 1 lemon, to taste; 4 fillets sea bass, about 4 ounces/110 g each; Salt and freshly ground black pepper; 1 tablespoon butter; 1 tablespoon olive oil

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Level: Intermediate
Total: 1 hr 40 min

Prep: 15 min
Inactive: 10 min
Cook: 1 hr 15 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 40 min

Prep: 15 min
Inactive: 10 min
Cook: 1 hr 15 min

Yield: 4 servings

Ingredients

Roasted red pepper sauce:

2 red peppers

2 tablespoons olive oil

1 shallot, minced

3 tablespoons white wine

6 tablespoons chicken stock

Lemon juice, to taste

Salt and freshly ground black pepper

Broccoli puree:

1 head broccoli, about 14 ounces/390 g

1 leek, washed and trimmed

Salt and freshly ground black pepper

1 tablespoon butter, plus more to taste

Zest and juice of 1 lemon, to taste

Grilled sea bass:

4 fillets sea bass, about 4 ounces/110 g each

Salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon olive oil

Directions

To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.
Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish.
To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside.
For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!