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Sea Bass with Lime and Lemongrass

Elegant sea bass fillets served with a zesty lime syrup, smooth apple-lime purée, and a frothy, aromatic lemongrass cream sauce.

DinnerSeafoodSea BassCitrusRefined
Estimated Nutrition
Calories
715.6
kcal / serving
2862.4 kcal total
Carbs
25.6g
per serving
102.3 g total
Fat
60.5g
per serving
242.1 g total
Protein
19.6g
per serving
78.5 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
40
g
Caster Sugar
For syrup
15
g
Caster Sugar
For purée
Dairy
500
ml
Double Cream
For sauce
Fruits
1
piece
Lime
Finely grated zest only
5
piece
Lime
Zest and juice for syrup
3
piece
Apple
Braeburn or Granny Smith, peeled, cored, cubed
3
piece
Lime
Zest and juice for purée
2
piece
Lemon
Juice only
Liquids
500
ml
Fish Stock
For sauce
NutsSeeds
1
tsp
Chervil
Fresh, roughly chopped
1
tsp
Dill
Fresh, roughly chopped
1
tsp
Tarragon
Fresh, roughly chopped
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
6
stalk
Lemongrass
Crushed and finely chopped
OilsFats
55
ml
Olive Oil
For rubbing greaseproof paper
Seafood
2
piece
Sea Bass
Fillets, cut into 12 thin slices

Method

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