Pan-Fried Sea Bass with Courgette Ribbons and Mussel Soup

Pan-fried sea bass served over sautéed courgette ribbons with a rich, blended mussel and cream soup.

Seafood Main Course High Protein Sea Bass Mussels

Estimated Nutrition

Calories

545.6

kcal / serving

2182.2 kcal total

Carbs

6.2g

per serving

24.6 g total

Fat

39.2g

per serving

156.8 g total

Protein

35.6g

per serving

142.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Divided use

125

Double Cream

Liquids

125

White Wine

Dry

250

Fish Stock

NutsSeeds

pinch

Salt

To taste

clove

Garlic

Finely diced

piece

Star Anise

Whole

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Divided use

Seafood

piece

Sea Bass Fillet

150g each, trimmed

250

Mussels

Washed and debearded

Vegetables

piece

Onion

Finely diced

piece

Courgette

Sliced vertically with a potato peeler

Method

Slash the sea bass skin and season the flesh with salt.

Fry the fish skin-side down in oil and butter for two minutes per side.

Sauté onion, garlic, and star anise in butter and oil for one minute.

Add mussels and wine, cover, and cook until shells open.

Plate courgettes, top with fish, and pour soup around the edges.

Remove mussels, add stock to the pan, and reduce by one third.

Blend reduced stock with two-thirds of the shelled mussels until smooth.

Return purée to the pan, add cream, and heat with remaining mussels.

Stir-fry courgette ribbons in butter and oil and season with salt and pepper.