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6 Servings
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45 min
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Medium
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Ingredients
6 sea bass fillets
12 green asparagus
1 lb fresh shucked fava beans
2 lemons - zest
1 lb shucked garden peas
6 basil leaves
3 tbsp. olive oil
200 ml heavy cream
1 pinch saffron threads
Salt and pepper for seasoning
Preheat oven to 400 degrees F.
Wash the asparagus and trim the dry ends. Place the asparagus spears in a steamer basket over a saucepan of boiling water and steam for 8 minutes. Remove with a slotted spoon and place them in a bowl of cold water.
Throw the shucked fava beans in the same boiling water and cook for 5 minutes. Remove the beans with a slotted spoon and place into another cold water bowl for 5 minutes.
In the meantime, remove the asparagus from water and put them on paper towels.
Remove the beans from their water bath and remove their outer skin.
In another saucepan of boiling water (500ml), cook the garden peas for 5 minutes. Drain the peas and keep the water. Using a stick blender, quickly purée the peas with 4 tbsp of the water. The purée should be smooth and thick. Sieve if necessary. Season to taste with salt and pepper.
In a saucepan, bring the cream to a boil. Turn the heat off, add the saffron. Season with salt and pepper, cover and let steep for 10 to 15 minutes.
Brush the fish fillets with olive oil, season with salt and pepper and place them in a baking dish skin side up. Sprinkle with lemon zest and put the basil leaves on top of the fish. Put in the oven and cook for 10 minutes.
Warm up the purée and the sauce. Brush the asparagus with olive oil.
Plating:
Place 1 tbsp of purée on each plate. Put some fava beans on top of the purée and then the fish filet. Add 2 asparagus per plate and drizzle with the saffron sauce.
6 sea bass fillets
12 green asparagus
1 lb fresh shucked fava beans
2 lemons - zest
1 lb shucked garden peas
6 basil leaves
3 tbsp. olive oil
200 ml heavy cream
1 pinch saffron threads
Salt and pepper for seasoning
Preheat oven to 400 degrees F.
Wash the asparagus and trim the dry ends. Place the asparagus spears in a steamer basket over a saucepan of boiling water and steam for 8 minutes. Remove with a slotted spoon and place them in a bowl of cold water.
Throw the shucked fava beans in the same boiling water and cook for 5 minutes. Remove the beans with a slotted spoon and place into another cold water bowl for 5 minutes.
In the meantime, remove the asparagus from water and put them on paper towels.
Remove the beans from their water bath and remove their outer skin.
In another saucepan of boiling water (500ml), cook the garden peas for 5 minutes. Drain the peas and keep the water. Using a stick blender, quickly purée the peas with 4 tbsp of the water. The purée should be smooth and thick. Sieve if necessary. Season to taste with salt and pepper.
In a saucepan, bring the cream to a boil. Turn the heat off, add the saffron. Season with salt and pepper, cover and let steep for 10 to 15 minutes.
Brush the fish fillets with olive oil, season with salt and pepper and place them in a baking dish skin side up. Sprinkle with lemon zest and put the basil leaves on top of the fish. Put in the oven and cook for 10 minutes.
Warm up the purée and the sauce. Brush the asparagus with olive oil.
Plating:
Place 1 tbsp of purée on each plate. Put some fava beans on top of the purée and then the fish filet. Add 2 asparagus per plate and drizzle with the saffron sauce.
"This is the perfect fish recipe for a special dinner or holiday dinner! It is colorful and flavorful. Make sure you read all the steps before beginning. It isn’t complicated but requires a bit of organization.
I like to pair it with a Saint-Joseph White" ~ Nathalie
I like to pair it with a Saint-Joseph White" ~ Nathalie