Wild sea bass with pea and mint soup
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Galton Blackiston's sea bass recipe is brilliantly simple. The baked sea bass and verdant pea soup look stunning together, and the flavours combine deliciously for a magnificent seafood dish. Ask your local fishmonger to prepare the sea bass fillet for you if you don't want to do this yourself.
First published in 2015
Ingredients
Metric
Imperial
Sea bass
- 1 wild sea bass, skinned, filleted and pin-boned, weighing 1kg
- 1 lemongrass stalk, cut into 6 chunks
- 6 cherry tomatoes, quartered
- 6 tbsp of broad beans, briefly blanched and skins slipped off
- 6 tbsp of white wine
- 6 tbsp of olive oil
- 1 handful of dill, chopped
- salt
- pepper
Pea and mint soup
- 25g of butter
- 2 onions, peeled and sliced
- 1 garlic clove, peeled and sliced
- 450ml of water
- 1 pinch of sugar
- 450g of petit pois
- 1 handful of fresh mint
- 4 tbsp of double cream
- sea salt
- pepper
SAVE RECIPE
Equipment
- Liquidiser
Method
1
Cut three pieces of greaseproof paper about 35cm square. Cut each square from corner to corner to form a triangle and spread the triangles out on a work surface
2
Using a sharp knife, slice the sea bass fillets into short strips about 2.5cm wide and place 5 or 6 strips in the centre of each triangle of greaseproof paper
- 1 wild sea bass, skinned, filleted and pin-boned, weighing 1kg
3
Add a chunk of lemon grass, 4 tomato quarters, a tablespoon each of petits pois, broad beans, white wine and olive oil. Season with salt and pepper and scatter over some chopped dill
- 6 cherry tomatoes
- 6 tbsp of broad beans
- 1 lemongrass stalk
- 6 tbsp of broad beans
- 6 tbsp of white wine
- 6 tbsp of olive oil
- 1 handful of dill
- salt
- pepper
4
Now carefully fold over one corner of the greaseproof paper, then fold over the other corner so that you have a samosa-shaped parcel, folding the edges in tightly to seal
5
Preheat the oven to 180°C/gas mark 4. Place the sea bass parcels on a large baking sheet, sprinkle over a little cold water and cook in the preheated oven for 5-8 minutes
6
For the pea and mint soup melt the butter in a large saucepan, add the onions and garlic and cook to soften; set aside
- 25g of butter
- 2 onions
- 1 garlic clove
7
Bring the water to the boil, add salt and a good pinch of sugar, throw in the peas and cook until just tender
- 450ml of water
- 1 pinch of sugar
- 450g of petit pois
8
Remove from the heat, add the mint leaves and immediately blitz in a liquidiser, adding the onions and garlic. Pass through a sieve, and when re-heating to serve, add the cream and adjust the seasoning
- 1 handful of fresh mint
- 4 tbsp of double cream
- sea salt
- pepper
9
To serve the sea bass, ladle the soup into individual serving plates and place a piece of sea bass on top
First published in 2015
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