Angela's Italian Recipe for Sea Bass with Parsley Puree

Sea Bass with Parsley Puree
(Spigola con Pure di Prezzemolo)


Ingredients:

1 bunch Italian parsley, large stems trimmed (about 2 cups packed) 4 tablespoons extra virgin olive oil 1/2 teaspoon chopped fresh marjoram 1/2 teaspoon minced lemon peel Pinch of ground nutmeg Four 6-ounce sea bass fillets (about 1 inch thick) 1 teaspoon sugar Additional ground nutmeg 2 teaspoons fresh lemon juice Additional minced lemon peel (optional)

Directions:

Fill medium bowl with ice water. Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds. Drain, reserving 1/2 cup cooking liquid. Transfer parsley to ice water. Drain well. Coarsely chop parsley. Combine parsley, reserved 1/2 cup cooking liquid, 2 tablespoons olive oil, marjoram, 1/2 teaspoon lemon peel, and pinch of nutmeg in blender; puree until smooth. Season with salt and pepper. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Sprinkle sea bass with salt and pepper. Add to skillet and saute until golden on bottom, about 5 minutes. Sprinkle 1/4 teaspoon sugar and pinch of nutmeg over top of each fish fillet. Turn fish over and cook until golden on second side and opaque in center, about 4 minutes longer. Transfer 1 sea bass fillet to each of 4 plates. Drizzle 1 teaspoon pan drippings over each. Spoon warm parsley puree around each fillet. Drizzle 1/2 teaspoon lemon juice around each fillet. Garnish with additional lemon peel, if desired. Serves 4.

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