French · Dinner
Grilled Sea Bass with Fennel (High-Protein)
Grilled sea bass fillet served over a silky white bean purée with a soft-boiled egg, accompanied by raw and charred fennel, and finished with lemon and fresh dill. A high-protein French-style fish dish balancing richness with brightness.
$9
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
544Calories
53.2gProtein
24.6gFat
29.8gCarbs
3.9gSugar
8.9gFiber
998mgSodium
330mgChol
4.6gSat Fat
1450mgPotassium
180mgCalcium
5.8mgIron
2.4mcgVitamin B12
24mgVitamin C
gluten-free
pescatarian
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat sea bass dry, brush with olive oil, and season with salt and pepper. Thinly slice fennel and mince garlic.
2
Boil
Simmer egg in water for 6.5 minutes, then cool in ice water and peel. Meanwhile, blitz beans with garlic, oil, lemon juice and splash of water until smooth.
3
Grill
Heat grill pan to medium-high. Grill sea bass skin-side down 3 minutes until skin crisps, then flip and cook 2 minutes until opaque.
4
Plate
Spread bean purée on plate. Top with sea bass, scattered raw fennel salad dressed with lemon, halved egg, and fresh dill.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bass fillet
- 22 small fennel bulb (about 150g)
- 1 cup90g, about a third of a 15 oz can, drained cannellini beans
- 22 large eggs
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 11 lemon
- 2 tbsp2 tbsp fresh dill
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
