Kitchen
Oven-Baked Sea Bass with Mashed Peas & Leek Ash
When the goal is to achieve intriguing and memorable flavors, it is sometimes the simplest ingredients that give the best results.
That’s precisely the case with our sea bass with pea purée (AKA mashed peas) and leek ash. This dish joins the delicate flavor of sea bass with the vibrant freshness of pea purée, while the texture of the leek ash brings a surprising smoky element to each bite.
All in all, it’s a winning combination, both familiar and distinguished, perfect for a comforting dinner for two.
Ingredients
- 2 sea bass
- olive oil
- 1/2 lime
- 350 g peas
- 50 g butter
- salt (to taste)
- pepper (to taste)
- 5 g leek ash (see instructions below)
Instructions
- Boil the peas in salted water. Once boiled, drain and blend together with the butter at room temperature. Add salt if necessary.
- Clean the sea bass, season with salt and pepper, drizzle with olive oil, and cook in a preheated oven at 180 ֯C (356 °F) for 25-30 minutes.
- Leek ash can be made in advance and kept in a sealed container.
- Clean the leeks and cut down the middle. Open up the layers and bake in the oven at 180° C (356° F) until completely blackened and crispy. Remove them from the oven, leave to cool, and grind them into a powder.
- Serve the sea bass together with the mashed peas and a sprinkle of leek ash on top. Enjoy!
Key facts
- Who: Oven-Baked Sea Bass · Mashed Peas · Leek Ash Razvan Stupar
