Baked Sea Bass with Almond Herb Crust over Warm Leek, Zucchini, and White Bean Ragout

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray or baking dish with parchment paper.

2. 2

   Pat the sea bass fillets dry with paper towels and place them on the tray. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lemon juice.

3. 3

   In a small bowl, mix the ground almonds, half of the chopped parsley, the lemon zest, 1 minced garlic clove, and 1 tablespoon olive oil until the mixture is moist and crumbly. Divide this crust over the top of the fillets, pressing lightly.

4. 4

   Bake the sea bass for 12 to 15 minutes at 220 °C / 425 °F, until the fish is tender and flakes easily with a fork and the crust looks lightly golden.

5. 5

   Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the leek with a pinch of salt and cook for 4 minutes, stirring often, until softened.

6. 6

   Add the zucchini, the remaining minced garlic clove, and the fresh thyme. Cook for 5 minutes over medium heat, stirring, until the zucchini is tender but still holds its shape.

7. 7

   Stir in the cooked white beans and the low-sodium vegetable broth. Cook 4 to 5 minutes more until the liquid reduces slightly and forms a light ragout. Add the remaining lemon juice, the rest of the chopped parsley, the remaining salt, and the remaining black pepper. Mix well and taste to adjust.

8. 8

   Spoon the warm leek, zucchini, and white bean ragout onto each plate. Top with a crusted sea bass fillet. Finish with any juices from the baking tray, if desired.