Lemon Soup with Pea Puree and Sea Bass (Edit recipe)

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This Lemon Soup with Pea Purée and Sea Bass shows how simple ingredients can come together beautifully in a dish that is surprisingly easy for anyone to make.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

14

Serves: 4

Ingredients

2 Tbsp Olive Oil
1 Shallot, diced
2 Lemon Zest, lemons (one and both lemon juice)
2 cups Chicken Broth, sodium free
.25 cup White Wine
1 Tbsp Italian | Original Combo Pack - Nut Crumbs, parsley, fresh finely chopped
2 cups Peas, Green, frozen
.25 cup Parsley, flat-leaf, chopped
1 Garlic
.5 tsp Salt
.333 tsp Black Pepper, ground
.333 cup Olive Oil
.333 cup Parmesan Cheese, grated
4 Bass, sea fillets (6 ounces each)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375u1d52.
Warm the olive oil in a medium saucepan over medium heat. Add the shallot and sautu00e9 until tender, about 7 minutes. Add the lemon zest and juice, wine, and broth, and bring to a simmer, cover, and keep warm over low heat.
Combine the peas, chopped parsley, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with salt and pepper and bake for 12 to 15 minutes, depending on the thickness of the fillets.

Assembling your lemon soup

Stir the tablespoon of chopped fresh parsley into the lemon soup and divide among 4 bowls. Place a large spoonful of pea puree in the center of each bowl. Place the Sea Bass atop the mound of puree. Drizzle a bit more soup over the fish and serve right the way.

Notes

Ensure the peas are fully thawed out and at room temperature. You do not want to add them to the soup while too cold, they will make your broth cooler. Season the pea puree with salt and pepper after adding the Parmesan cheese. The cheese will be salty, and you want to ensure you do not overseason. I have made this recipe with both regular lemons and Meyer lemons. If you Meyer, please use less or add less, then adjust to your liking for acidic flavor.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	546
Fat:	29 g
Carbohydrates:	15 g
Protein:	10 g
Cholesterol:	5 g
Sodium:	539 mg
Fiber:	4 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.