Sea Bass with Broccoli
Sea Bass with Broccoli is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pink grapefruit
- 1 Shallot
- 800 g sea bass fillet (4 fillets)
- Salt
- pepper (ground)
- 800 g Broccoli
- 150 ml Vegetable broth
- 150 g Sour cream
- 2 tbsp coarse Dijon mustard
- nutmeg
Instructions
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1.
Peel the grapefruit with a sharp knife, removing all white membranes, then cut along the inner membranes to extract beautiful fillets. Peel and finely dice the shallot. Rinse the fish fillets, pat dry, and season with salt and pepper.
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2.
Wash, trim, and cut the broccoli into florets; blanch in boiling salted water for 2-3 minutes, drain, shock in cold water, and let drain fully.
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3.
Seal one end of a silicone bag according to package instructions. Distribute broccoli, shallots, broth, and grapefruit fillets inside. Place the fish fillets side by side on top of the vegetables. Seal the bag and poke it once or twice at the top. Lay the bag on a cold rack and slide a fat pan underneath. Bake the fish in a preheated oven at 180°C for about 25 minutes. Whisk the sour cream with mustard and season with salt and pepper.
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4.
Remove the fish and broccoli from the silicone bag, arrange on warmed plates. Season the broccoli with salt, pepper, and nutmeg. Serve with the mustard‑cream sauce.
