Sea Bass with Walnut Puree & Pea Sprout Salad
Servings
4 Servings
Ingredients
- 1 cup California walnut pieces toasted
- 1/4 cup extra virgin olive oil plus 1-2 tablespoons more if needed
- 2 tablespoons finely chopped fresh chives Salt Freshly ground pepper
- 2 whole white sea bass or branzino* scaled, cleaned and cut in fillets, 4 fillets total
- 2-3 tablespoons extra virgin olive oil
- Salt
- Freshly ground pepper
- 4 large red radishes sliced thin and kept on ice water
- 1 cup English pea sprouts other microgreens may be substituted
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice from about half a lemon
- Salt
- Freshly ground pepper
Instructions
Preparation
- 1 To make the walnut puree, combine the walnuts and ¼ cup of olive oil in a food processor fitted with the metal blade.2 Process for about 1 minute, or until smooth, stopping once or twice to scrape down the sides of the bowl. If necessary, with the machine running, add another tablespoon or two of oil; the mixture should have a sauce-like consistency, and not be too stiff.3 Scrape into a bowl and stir in the chives, then season with salt and pepper to taste. Set aside.4 To prepare the fish, rub your fingers over the surface of each fillet and, using pliers or tweezers, remove any small bones you detect.5 Rub the fish with the oil, and season both sides with salt and pepper.6 Just before you cook the fish, place about 2 tablespoons of the walnut puree in the center of each of 4 dinner plates7 Grill the fish 2-3 minutes on each side, until it is medium-rare.8 Place a fish fillet on each plate, over the walnut puree. Alternately, the fish may be cooked on the stove top, over moderately high heat, in a skillet filmed with olive oil.9 To make the salad, drain the radishes and combine with the English pea sprouts in a bowl.10 Toss with the olive oil and lemon juice; season to taste with salt and pepper.
- Source: California Walnut Board
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