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🍽️ Pan-fried Sea Bass Fillet with Creamy Pea-Potato Mash and Sweet-Glazed Carrots

507 kcal · 30 min · 4 servings

Ingredients

• Sea bass fillets 600 g
• Potatoes, floury 500 g
• Salt pinch
• Peas, frozen 500 g
• Carrots 8 pcs.
• Butter 4 tbsp
• Sugar 2 tbsp
• Orange juice 50 ml
• Pepper, black ground pinch
• Almonds, sliced 50 g
• Mint, fresh 20 g
• Wheat flour, Type 405 2 tbsp
• Milk 100 ml
• Nutmeg, ground pinch

Instructions

1. 1. Take the sea bass fillets out of the fridge to let them reach room temperature.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cut the potatoes into small cubes.
4. 4. Place the potato cubes in a pot and cover them with salted water.
5. 5. Bring the water to a boil.
6. 6. Cook the potatoes covered for about 20 minutes.
7. 7. Add the peas to the pot after about 15 minutes.
8. 8. Let the peas cook along with the potatoes for the remaining time.
9. 9. Wash the carrots thoroughly.
10. 10. Peel the carrots.
11. 11. Cut the carrots lengthwise into quarters.
12. 12. Heat a pan and melt 1 tablespoon of butter over medium heat.
13. 13. Fry the carrots in the butter for about 5 minutes.
14. 14. Sprinkle sugar over the carrots.
15. 15. Caramelize the carrots for about 3 minutes.
16. 16. Deglaze the pan with orange juice.
17. 17. Simmer the carrots for about 7 minutes.
18. 18. Season the carrots with salt and pepper.
19. 19. Heat a separate pan to medium temperature.
20. 20. Toast the almonds for about 2 minutes without fat.
21. 21. Remove the almonds from the pan and place them on a plate.
22. 22. Wash the mint.
23. 23. Shake the mint dry.
24. 24. Pluck the mint leaves from the stems.
25. 25. Chop the mint leaves roughly.
26. 26. Rinse the sea bass fillets.
27. 27. Pat the fillets dry with a kitchen towel.
28. 28. Lightly score the skin of the fillets several times with a sharp knife.
29. 29. Spread some flour on a plate.
30. 30. Place the fillets skin-side down into the flour.
31. 31. Heat 2 tablespoons of butter in a pan over medium heat.
32. 32. Fry the sea bass fillets for about 5 minutes on the skin side until crispy.
33. 33. Turn the fillets only shortly before the end of the cooking time.
34. 34. Finish frying the other side.
35. 35. Season the finished fillets with salt and pepper.
36. 36. Drain the potatoes and peas.
37. 37. Add milk and the remaining butter to the pot.
38. 38. Mash the potatoes and peas into a creamy mash.
39. 39. Season the mash with salt, pepper, and nutmeg.
40. 40. Add the toasted almonds and chopped mint to the carrots.
41. 41. Mix everything well together.
42. 42. Plate the caramelized carrots, the sea bass fillet, and the pea-potato mash.
43. 43. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 507
• Protein: 26 g · Fett/Fat: 20 g · Carbs: 60 g