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Sautéed Striped Sea Bass
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
Preheat oven to 400F. Lightly coat a baking dish with olive oil.
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.
In a separate sauté pan, sauté celery root with second amount of olive oil and season with salt and pepper.
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.
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 |