Crispy Sea Bass with Mussels in Red Vermouth, Parsnip Cream, and Sautéed Chard

Name: Crispy Sea Bass with Mussels in Red Vermouth, Parsnip Cream, and Sautéed Chard
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz sea bass fillets, skin on; 2 lb fresh cleaned mussels; 1.1 lb parsnips; 10.5 oz Swiss chard; 1/2 cup shallot; 4 cloves garlic; 3/4 cup red vermouth; 1 1/2 cups fish stock; 1/2 cup heavy cream; 2 tbsp butter; 3 tbsp olive oil; 1 whole lemon; 1 tbsp fresh thyme; 1/4 cup fresh parsley; 1 1/4 tsp salt; 1 tsp black pepper

An original seafood recipe featuring crispy-skinned sea bass fillets, mussels opened in a light red vermouth and shallot sauce, silky parsnip cream, and sautéed chard with garlic and lemon. Elegant yet approachable, with a contrast of crisp texture, briny seafood, and sweet herbal notes.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 filetes / 680 g 680 g sea bass fillets, skin on (without espinas, approx. 170 g por filete)
900 g 900 g fresh cleaned mussels (desechar the que estén rotos or abiertos and no se cierren)
500 g 500 g parsnips (peladas and sliced)
300 g 300 g Swiss chard (leaves and stalks separados, chopped)
80 g 80 g shallot (finely chopped)
4 dientes / 16 g 16 g garlic (2 cloves for the cream and 2 for the acelga and the mejillones)
180 ml 180 ml red vermouth (for the sauce of mejillones)
360 ml 360 ml fish stock (divided entre cream and mejillones)
120 ml 120 ml heavy cream (for the cream of chirivía)
30 g 30 g butter (divided)
45 ml 45 ml olive oil (divided)
1 unidad 1 unit lemon (2 tbsp de zumo)
4 g 4 g fresh thyme (solo leaves)
10 g 10 g fresh parsley (chopped)
8 g 8 g salt (or to taste)
3 g 3 g black pepper (freshly ground)

Nutrition facts

per serving

486 kcal

Calories

43 g

Protein

19 g

Carbs

24 g

Fat

4 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishFishSulfites

Instructions

1
1. Pat the sea bass fillets very dry with paper towels and season both sides with 4 g salt and 1 g black pepper. Keep chilled while you prepare the rest.
2
2. Place the parsnips in a saucepan with 240 ml fish stock, the cream, 2 garlic cloves, half of the thyme, and a pinch of salt. Bring to a gentle boil, partially cover, and cook over medium-low heat for 15 to 18 minutes, until very tender.
3
3. Meanwhile, heat 15 ml olive oil and 15 g butter in a wide pot over medium heat. Add the shallot and cook for 2 to 3 minutes. Stir in half of the remaining chopped garlic and cook for 30 seconds.
4
4. Add the mussels, red vermouth, 120 ml fish stock, and a little black pepper. Cover the pot and cook for 4 to 6 minutes, shaking once, until the mussels open. Remove from the heat, discard any that stay closed, and add half of the parsley. Keep warm.
5
5. In a large skillet, heat 15 ml olive oil over medium heat. Add the chard stems and cook for 2 minutes. Add the leaves, the remaining garlic, a pinch of salt, and 15 ml lemon juice. Sauté for 3 to 4 minutes, until the chard is tender but still bright. Keep warm.
6
6. Blend the cooked parsnips with their cooking liquid, the zest of half the lemon, and 15 g butter until smooth and creamy. If needed, add 1 to 2 more tablespoons of stock to adjust the texture. Taste and adjust salt and pepper.
7
7. Heat a nonstick or cast-iron skillet over medium-high heat for 2 minutes. Add the remaining olive oil. Place the sea bass skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook for 4 to 5 minutes until the skin is golden and crisp.
8
8. Flip the fillets and cook for 1 to 2 minutes more, depending on thickness, until the fish is juicy and just cooked through in the center. If you prefer to finish it in the oven, transfer it to a preheated oven at 200 °C / 400 °F for 2 minutes.
9
9. To serve, spread a layer of parsnip cream on each plate. Top with the sautéed chard, then place a sea bass fillet on top. Spoon the mussels around it with some of the red vermouth broth. Finish with the remaining parsley, a few extra thyme leaves, and drops of the remaining lemon juice.
10
10. Serve immediately while hot, so the sea bass skin stays crisp and the vermouth aroma in the mussels remains vivid.

Chef tips

Dry the sea bass skin thoroughly for the crispiest finish. Do not stir the mussels too much while they open so they stay plump. The parsnip cream should be silky and light; loosen it with warm stock, not water, to avoid diluting the flavor.

Substitutions

You can substitute sea bass with gilthead bream or branzino. Parsnips can be replaced with celeriac, keeping in mind that this would add the celery allergen. If you do not have red vermouth, use dry white wine with 1 teaspoon of honey or brown sugar to mimic its rounded flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

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Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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