Grilled Sea Bass with Carrot Purée and Charred Carrot Ribbons
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but totally doable on a weeknight. Grilled sea bass is beautifully flaky and pairs wonderfully with a silky carrot purée, while charred carrot ribbons add a lovely textural contrast and subtle sweetness. Carrots are packed with beta carotene, which supports eye health, and they become naturally sweet when cooked, so you barely need any added sugar. The whole meal comes together in under an hour, and most of that is just cooking time, which means minimal hands on work for you. It's the kind of dish that looks fancy enough to impress guests but simple enough that you won't stress in the kitchen.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ¾ kgcarrots(divided into 1 lb for purée and 0.5 lb for ribbons)
- 237 mlvegetable broth
- 3 tablespoonsunsalted butter(divided)
- 3 tablespoonsextra virgin olive oil
- 2garlic cloves(minced)
- 4 sprigsfresh thyme
- 1 teaspoonsea salt(plus more to taste)
- ½ teaspooncracked black pepper
- 1lemon(halved)
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Peel 1 lb of carrots and cut into 1-inch pieces. Boil in salted water for 12-15 minutes until very tender, then drain and reserve.
Tip: Tender carrots blend into a silky purée more easily than undercooked ones.
- 2
While carrots cook, use a vegetable peeler to create thin ribbons from the remaining 0.5 lb of carrots. Set aside on paper towels.
Tip: Peeling lengthwise along the carrot creates longer, more elegant ribbons.
- 3
Heat 1 tablespoon of butter in a saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then add cooked carrots and vegetable broth. Simmer for 3 minutes.
- 4
Pour the carrot mixture into a blender, add 1 tablespoon of butter and a pinch of salt, and purée until completely smooth. Transfer to a warm bowl and cover.
Tip: A warm purée enhances the overall presentation when plated with hot fish.
- 5
Pat sea bass fillets dry and season both sides with salt and pepper. Lightly brush the skin side with 1 tablespoon of olive oil.
Tip: Drying the fillets ensures better crisping on the grill.
- 6
Heat a grill pan or outdoor grill to medium-high heat (around 400°F). Place bass skin-side down and grill for 5-6 minutes without moving. Flip carefully and grill for another 3-4 minutes until cooked through.
Tip: Don't flip too early—let the skin crisp completely before turning.
- 7
In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add carrot ribbons, shallot slices, and thyme sprigs. Sauté for 4-5 minutes, stirring gently, until the carrots are lightly charred and tender. Season with salt and pepper.
Tip: Watch carefully to prevent the delicate ribbons from burning—a light char adds depth.
- 8
To plate, spoon a generous dollop of carrot purée in the center of each plate. Top with a grilled sea bass fillet and crown with the charred carrot ribbons and shallots. Finish with a squeeze of fresh lemon juice and a small thyme sprig.
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