Here’s a dish that just screams summer. With fresh peas readily available in the markets, or your garden if you are lucky enough to have one, this dish makes for an easy and flavorful dinner. The recipe comes from Saveur Magazine and I’ve made a few adaptations to fit the needs of my pantry and my family’s taste buds. The recipe originally used cod filets as the protein. I substituted sea bass filets but you could use any firm white fleshed fish. In a pinch you can use frozen peas but if fresh are available, do use those since they are just so good. Serve the fish alongside a starch of your choice –I used steamed jasmine rice– and dinner is ready.
SAUTEED SEA BASS w/ LEMONY PEA CREAM
4 boneless, sea bass filets cut into 2 inch pieces
1 tablespoon mustard seeds, lightly crushed
2 cups fresh peas
Zest of 1 lemon, finely minced
Juice of 1/2 lemon
Salt & pepper to taste
2/3 cup half and half or light cream
2 tablespoons olive oil
Dill to garnish, optional
- Sprinkle the sea bass filets with the crushed mustard seeds and let marinate in the refrigerator for 1 1/2 hours.
- Add lemon juice to the fish and allow to sit for an additional 1/2 hour.
- Place the peas in a small sauce pan and add 1/2 cup of water. Steam until tender and drain. Reserve 1/2 cup of peas.
- Using a stick blender, puree 1 1/2 cups of peas and the lemon zest with the half and half. Season with salt and pepper.
- Transfer the mixture into a small saucepan and place over low heat to keep warm.
- Heat the olive oil in a large skillet.
- Sprinkle the fish on both sides with salt and pepper then add the sea bass to the hot oil. Cook, turning once, until the fish is lightly browned, about 3-4 minutes in total.
- Divide the pea puree between 4 plates and top with the fish.
- Sprinkle the reserved peas over the top of the fish and garnish with dill if desired.