I absolutely LOVE sea bass and avocado, so when I discovered this recipe I knew it would please me. The slight spiciness of the sea bass with the sweet, creamy taste of the puree is delicious!
Originally, it didn’t call for avocado in the puree, but I cut down on the cheese to add this healthy fruit for a creamier (and healthier) texture. Not only is this really easy to make, but I can almost guarantee it’s a crowd pleaser (my husband loves when I make this dish). Note: You can also substitute the sea bass for halibut if you’d like.
Active Time: 15 minutes
Cook Time: 10 minutes
2 small carrots (or 7 baby carrots), quartered lengthwise
1/2 medium red onion, thinly sliced
1/2 zucchini, cut into half moons1
1 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground peppers
2 6-ounce sea bass fillets
1/4 teaspoon smoked paprika
1/2 10-ounce package frozen peas
1/6 cup ricotta cheese
1/2 to 1 avocado (depends on how creamy you want it to be)
1 garlic clove
1 teaspoon sambal
Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
Meanwhile, brush the zucchini, carrots and onion with 1/2 tablespoon olive oil and season with salt and pepper.
- Brush the fish with the remaining tablespoon of olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
- Carefully remove the pan from the oven, place the fish in the center and scatter the onion, carrots and zucchini around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
- Meanwhile, microwave the peas in a bowl with 1/8 cup water until just tender, 3 to 4 minutes.
- Transfer the peas and liquid to a food processor and pulse with the ricotta, avocado, garlic clove, sambal and a pinch of salt to make a slightly chunky puree.
- Divide the puree among plates and top with the fish, zucchini, carrots, onion and pan juices.
Per serving: 655 calories; Fat 36 g (Saturated 6 g); Cholesterol 99 mg; Carbohydrate 33 g; Fiber 10 g; Protein 50 g