Pan Seared Sea Bass in a Lemon Herb Puree Recipe

It's that time of year again. The time when I promise to diet my socks off and shred the pounds I've gained since the last time I went on this healthy eating rampage. How does this effect you, you may be wondering.. For 300 something days a year I talk about chocolate, refined carbs and deep frying everything in sight. If it makes you feel better at all, most of that stuff gets consumed by friends and neighbors as I eagerly insist they help me out with the eating. I'm no saint either. I eat less healthy but I try to maintain my hard work at the same time. Enough with boring details! Lets celebrate my attempt to administer each one of you readers a dose of recipes conducive to good health. It's gonna be less sugar, less oil, more proteins and bring on those fruits and vegetables of every color and shape! I can't promise how long it will last, I'll try not to fall of the wagon as quickly as I did last year though. Shavuous is not far off now, is it? 

In my years of blogging, I've shared many tasty fish recipes but after looking through my archives I can confirm that I've never given much attention to sea bass. It's a pity really, there's nothing like it! Today I am changing that with this protein loaded, lemon flavored dish. Zuchinni and blackberry add dimension and flavor as well. It worked so perfectly, I even surprised myself a little. Don't like seabass? Don't worry any other fish would be a good option too! Finally, here's my recipe:

Pan Seared Sea Bass in a Lemon Herb Puree 


3-5 Filets Sea Bass, Skin Removed
2 Tablespoons Olive Oil 
Salt & Pepper to season

3 Large Fresh Lemons
1 Tsp Fresh Thyme
1 Tsp Fresh Parsley
1/8 Cup Honey
1 1/2 Cups Water 
Salt and Pepper to taste

1 Large Zucchini
5 Blackberrys 
A Sprinkle of Sugar and 1/4 Cup Water 


1. Prepare your lemon sauce. Scrub your lemons under running water until they are very clean. Using a peeler, remove their skins and put them in a small-medium sauce pan. Add the thyme, parsley, honey, water, salt and pepper. Bring it to a boil over a decently high flame. Once it comes up to a boil, lower it so it simmers for about 30 minutes. Stir every once in a while. Once it has boiled down quite a bit and the 30 minutes has passed, allow it to cool. It should be slightly orange and quite thick at this point depending what kind of lemons you've chosen. Once it's cooled, put it into a food processor or blender. After halving the 3 lemons, squeeze their juice in with the rest of whats already in the blender. Be careful not to drop in any pits. Blend until smooth. 

2. Begin preparing the fish. Preheat the oven to 450. Sprinkle each piece with salt and pepper. Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Once it is smoking slightly and hot enough, carefully add one piece of fish at a time for 5-6 minutes on one side and then 2 minutes on the other. Then remove from the frying pan to a parchment paper lined baking sheet and bake for 3-4 minutes more. They should now be golden brown on both sides and completely cooked through on the inside. If your pieces are extremely thick, cook a few minutes longer on each side.

3. Plate your fish. Pour the prepared sauce into a bowl or deep plate. Top it with the pieces of sea bass. Peel a zucchini very thinly so that you have a bit of the dark green on both sides and the pale green zucchini flesh on the inside. It needs to be thin enough that it will stay closed when rolled. Roll each piece of peel up to create these cute rolls. Sprinkle with some salt and pepper and drop them into the sauce to surround the fish. Sprinkle the blackberries with a tiny bit of sugar and then put them in a bowl with 1/4 cup of water. Keep refrigerated and let them sit for an hour or so like this before adding them as a garnish to top the pieces of fish and drop some in to the sauce along with those zucchini rolls as well.  If you don't want to bother with the zucchini rolls feel free to cut into sticks and roast them with some salt, pepper and olive oil before adding to the plate.  

4. Serve cold or slightly warm. These can be refrigerated and reheated, they do tend to hold their crisp. 

Hoping you'll try this recipe! If you do, please do let me know how it goes in the comments form below or by way of any of my social media.

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