Grilled Sea Bass with Parsnip Purée and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks impressive but comes together in under an hour. The delicate sea bass is packed with omega 3 fatty acids that are wonderful for your heart, and it pairs beautifully with a silky parsnip puree that's naturally sweet and comforting. What I love most is how simple the technique is: you just grill the fish while the parsnips roast, then top everything with crispy sage leaves for that perfect textural contrast. It's elegant enough for guests but easy enough for a Tuesday night.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on)
- ¾ kgparsnips(peeled and chopped)
- 6 tablespoonsolive oil
- 5garlic cloves(minced)
- 12fresh sage leaves
- 118 mlwhole milk(warmed)
- 237 mlvegetable broth
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zested and halved)
- 2 tablespoonsbutter
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Bring vegetable broth to a boil in a pot, add chopped parsnips and cook for 12-15 minutes until completely tender. Drain and transfer to a blender with warmed milk, 2 tablespoons olive oil, salt, and pepper. Blend until smooth and creamy, then set aside and keep warm.
Tip: For extra creaminess, add an additional tablespoon of butter to the purée.
- 2
Pat sea bass fillets dry with paper towels and season generously on both sides with salt, pepper, and lemon zest. Rub lightly with 1 tablespoon olive oil.
Tip: Dry fish grills better and develops a better crust.
- 3
Heat a grill pan or outdoor grill to medium-high heat. Once hot, place bass skin-side down and grill for 4-5 minutes without moving, allowing the skin to crisp. Flip gently and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate.
Tip: Don't flip too early or the skin will stick. Use a long spatula and work confidently.
- 4
In a small skillet, heat 3 tablespoons olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Gently add sage leaves and fry for 1-2 minutes until they become crispy and fragrant, then remove with a slotted spoon and drain on paper towels.
Tip: Be careful as the oil may splatter when the sage hits the heat. Keep the heat moderate to prevent burning the garlic.
- 5
Divide parsnip purée among four plates, creating a shallow well in the center. Top each with a grilled sea bass fillet, skin-side up.
Tip: A warm plate keeps your dish at the perfect serving temperature.
- 6
Drizzle the garlic-sage infused oil around the plate, top each fillet with crispy sage leaves and a fresh thyme sprig, then finish with a squeeze of lemon juice and a light dusting of sea salt.
Tip: Reserve some of the crispy sage for garnish to maintain texture contrast in every bite.
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