Crispy Sea Bass with Fennel Shrimp, Pea Cream, and Warm Lemon Caper Vinaigrette

Instructions

1. 1

   Take the sea bass and shrimp out of the refrigerator 10 minutes before cooking. Pat the sea bass fillets very dry with paper towels and season both sides with half of the salt and pepper. Lightly season the shrimp as well.

2. 2

   For the pea cream, heat 1 tablespoon olive oil and 10 g (2 tsp) butter in a saucepan over medium heat. Add half of the shallot and 1 garlic clove, and cook for 2 minutes until softened.

3. 3

   Add the peas and fish stock. Cook for 4 to 5 minutes until the peas are tender and bright green. Stir in the heavy cream, the zest of half the lemon, and a pinch of salt. Blend until smooth and keep warm over very low heat.

4. 4

   In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced fennel and cook for 3 to 4 minutes until tender but still slightly firm. Add the remaining shallot and the other garlic clove, and cook 1 minute more. Add the shrimp and sauté for 2 minutes per side until pink and just cooked through. Keep warm with the fennel.

5. 5

   For the warm vinaigrette, in the same small skillet add the white wine and cook for 1 minute, scraping up any browned bits. Add the capers, 2 tablespoons lemon juice, and 2 tablespoons olive oil. Cook 1 minute more. Remove from the heat and stir in the chopped parsley. Keep warm.

6. 6

   Preheat the oven to 120 °C / 250 °F to keep the fish warm if needed. Heat a large nonstick or stainless-steel skillet over medium-high heat with 1 tablespoon olive oil.

7. 7

   Place the sea bass fillets skin-side down in the skillet and press gently with a spatula for 20 seconds to prevent curling. Cook for 4 to 5 minutes on the skin side until golden and crisp.

8. 8

   Add the remaining 20 g (1 tbsp + 1 tsp) butter to the skillet, turn the fillets, and cook 1 to 2 minutes more, basting with the butter. If the fillets are thick, transfer them to the oven at 120 °C / 250 °F for 2 to 3 minutes to finish cooking.

9. 9

   Taste and adjust the pea cream with the remaining lemon juice, salt, and pepper if needed. If it is too thick, add 1 to 2 tablespoons hot water.

10. 10

    To serve, spoon a bed of pea cream onto each plate. Set a sea bass fillet on top, arrange the shrimp and fennel around it, and finish with the warm lemon caper vinaigrette. Garnish with the dill fronds and serve immediately.