Pan Fried Sea Bass with Celery Purée & Tabbouleh

To enhance the flavor, parsley, and mint leaves go into the tabbouleh, which provides a herbal and slightly sweet aroma. The salad is further seasoned with lemon juice, which gives a zesty taste that complements the fish and celery purée.

The celery has a creamy and nutty flavor with a subtle earthy hint that pairs perfectly with the sea bass. Conversely, the tabbouleh salad has a light and crunchy texture, thanks to the fresh vegetables and bulgur wheat.

How to Make the Celery Purée

Wash and dice the celery then boil it in salted water. Once cooked, drain and blend it with the butter and the sweet cream.

How to Make the Tabbouleh:

Boil the bulgur in salted water, drain and rinse with cold water. Peel and dice the cucumber. Cut the tomato into quarters, remove the seeds, then dice it. Finely chop the parsley and mint.

Mix together the cucumber, tomato, bulgur, mint, and parsley, and add the juice of 1/2 a lemon, olive oil, salt, and pepper.

How to Cook the Sea Bass:

In a hot pan, add a drizzle of olive oil and fry the fish fillets over low heat, first on the skin side for 3-4 minutes (until more than half cooked) and then flip and cook for 1 more minute.

Enjoy the full recipe below!

Ingredients

• 4 sea bass fillets
• 15 ml olive oil
• salt
• pepper

Celery Purée

• 400 g celery
• 50 g butter
• 40 ml cooking cream

Tabbouleh

• 1 tomato
• 1 small cucumber
• 1 bunch parsley
• 10 mint leaves
• ½ lemon
• 20 ml olive oil
• 30 g bulgur
• salt
• pepper

Celery Purée

• Wash and dice the celery, then boil it in salted water. Once cooked, drain and blend it with the butter and cooking cream.

Tabbouleh:

• Boil the bulgur in salted water, drain and rinse it with cold water. Peel the cucumber and cut it into small cubes. Cut the tomato into quarters, remove the seeds, and dice it. Finely chop the parsley and mint.

Sea Bass