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Sea Bass with Yellow and Green Chickpea Puree Recipe

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Sea Bass with Yellow and Green Chickpea Puree Recipe
SERVES HOW MANY
for 4 people
PREPARATION TIME
30 minutes
COOKING TIME
30 minutes

We have a delicious sea bass recipe that will appeal to those who don't eat fish, even with its appearance!

In fact, this sea bass plate is quite easy and is an ideal option for your guests on special occasions or to test your skills in the kitchen. Served with two different sauces, the inside of the sea bass fillets is cooked like Turkish delight, while the outer shell remains crispy.

Of course, it is useful to listen to the tips of our chef Ferhat to cook the fish in the most ideal way. You can listen to the detailed version of this recipe in his own words in the video right above the recipe.

Thank you in advance!

 
Ingredients for Sea Bass with Yellow and Green Chickpea Puree Recipe

For Yellow Puree:

  • 1/2 potato _
  • 1 carrot _
  • 1 cup boiled chickpeas
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 4 tablespoons milk cream
  • 2 spoonful butter

For Green Puree:

  • 1/2 potato _
  • 1 cup boiled chickpeas
  • 250 grams of spinach
  • 1/2 teaspoon salt
  • 3 tablespoons of butter
  • 1 clove of garlic

For Garnish:

  • 12 stems of spinach
  • 1/2 tea glass of olive oil
  • 2 cloves of garlic
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 tablespoon lime juice

For Fish:

  • 4 fillets of sea bass
  • 1 teaspoon salt
  • 1/1 tea glass of olive oil

How to Make Sea Bass with Yellow and Green Chickpea Puree Recipe?

  • For purees, boil potatoes, carrots and spinach separately until soft. Squeeze the water from the spinach after it is boiled.
  • For garnish, boil spinach roots in hot salted water for 10 minutes and leave on a towel to dry.
  • For the yellow puree, blend boiled potatoes, boiled chickpeas, turmeric, salt and cream. Put the smooth puree in a small pan, add butter and boil it for a while.
  • For the green puree, blend all the ingredients except butter. Put the sauce in the pan, add butter and boil for a while.
  • Sauté spinach roots in a pan with olive oil, crushed garlic, salt and black pepper over medium heat for 1-2 minutes. Add lime juice and lime peel to the spinach roots you took from the stove.
  • Before cooking the fish, lightly score the skinned surfaces with a knife. Salt every surface of the fish fillets and massage with your hands. If possible, let the fish rest halfway, absorb moisture with a towel, and cook it in a hot pan with olive oil, skin side down, for about 4-5 minutes, front and back, for about 4-5 minutes.
  • To serve, put yellow sauce on one side of the plate and green sauce on the other. Place three pieces of spinach root at the junction of the two sauces and the fish on top and serve hot. Enjoy your meal.