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🍽️ Sea Bass with Peas and Blossoms

350 kcal · 30 min · 4 servings

Ingredients

• 1 untreated lemon
• 1 shallot
• 3 tbsp butter
• 250 ml fish stock
• 4 fish fillets approx. 160 g (e.g. sea bass)
• salt
• pepper (from the mill)
• 1 handful freshly chopped parsley
• 400 g peas (fresh or frozen)
• 12 small pumpkin flowers

Instructions

1. 1. Rinse the lemon with hot water and dry it.
2. 2. Cut the peel into fine strips (zest) and squeeze out the juice.
3. 3. Peel the shallot and chop it finely.
4. 4. Heat one tablespoon of butter in a pan and sauté the shallot until translucent.
5. 5. Deglaze the pan with the stock and the lemon juice.
6. 6. Add the lemon zest and bring the mixture to a boil.
7. 7. Rinse the fish fillets, pat them dry, and remove the skin.
8. 8. Halve the fillets and place them in the broth.
9. 9. Season the fish with salt and pepper.
10. 10. Reduce the heat, cover the pan, and let the fish cook for four to five minutes.
11. 11. Turn the fish once in the middle of the cooking time.
12. 12. Sprinkle the fish with chopped parsley.
13. 13. Cook the peas in lightly salted water for about two minutes (blanch them).
14. 14. Drain the peas and let them dry.
15. 15. Rinse the blossoms briefly, remove the stamen, and dry them.
16. 16. Heat one tablespoon of butter in a second pan.
17. 17. Fry the blossoms for two to three minutes until golden brown.
18. 18. Fold the peas into the blossoms.
19. 19. Season the vegetables with salt and pepper.
20. 20. Arrange the vegetables on plates.
21. 21. Remove the fish from the broth and place it on the vegetables.
22. 22. Stir the remaining butter into the remaining broth.
23. 23. Reduce the sauce a bit if necessary and season it to taste.
24. 24. Drizzle the sauce over the fish and vegetables and serve the dish.

Nutrition per serving

• kcal: 350
• Protein: 30 g · Fett/Fat: 20 g · Carbs: 12 g