Sea bass with pea puree and carrots
Fish does not have to be just fried carp with potato salad on the Christmas Eve table. From a wide range of other fish, we have chosen sea bass today, which, in addition to peas and carrots, also goes well with our mustard oil.
And how do you do it?
Sprinkle the gutted fish with salt and pepper on all sides, and put garlic mashed with a knife, a sprig of rosemary, two slices of lemon, and a thin slice of butter inside each fish. Transfer to a baking sheet or shallow baking dish, pour over mustard oil, add a few slices of lemon, garlic and a sprig of rosemary and bake in a preheated oven at 180°C.
While the fish is baking, prepare the side dishes.
Peel the carrots, cut them into rounds, put them in a pan with melted butter and fry briefly with salt, pepper, garlic and French herbs.
Boil the peas briefly in boiling salted water, drain and mix with a little butter and cream. Add salt to taste.
Drench everything with fresh lemon juice when serving.
And how do you do it?
Sprinkle the gutted fish with salt and pepper on all sides, and put garlic mashed with a knife, a sprig of rosemary, two slices of lemon, and a thin slice of butter inside each fish. Transfer to a baking sheet or shallow baking dish, pour over mustard oil, add a few slices of lemon, garlic and a sprig of rosemary and bake in a preheated oven at 180°C.
While the fish is baking, prepare the side dishes.
Peel the carrots, cut them into rounds, put them in a pan with melted butter and fry briefly with salt, pepper, garlic and French herbs.
Boil the peas briefly in boiling salted water, drain and mix with a little butter and cream. Add salt to taste.
Drench everything with fresh lemon juice when serving.
Ingredients
- sea bass
- garlic
- rosemary
- lemon
- butter
- pepper
- salt
- mustard oil
- peas
- cream
- carrots
