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.