“Food is essential to life. Therefore make it good”
There was a period when I was really fascinated with molecular gastronomy and I still admire some of it on a moderate level. I like to indulge in textures and tastes I can’t cook at home once in a while, to experiment and see what’s put there. Yet when it comes to daily savoring, I like to see objects on my plate and preferably a limited number of ingredients.
What truly amazes me is how little it takes to make something taste divine. The thought behind is simple just don’t over-complicate and you’ll be good. Quite a lot of people tend to pass the fish counter at the store thinking fish is too difficult, but if you can cook meat – trust me, fish is easier than that!
When planning a meal, I always think of a few options and then start of with the protein sections – whether it’s meat or fish to decide what’s gonna be the star of the dish and then the rest of the ingredients are chosen accordingly.
Sea bass and green pea mint puree. Sounds pretentious? It’s not!
- Sea bass
- Fresh thyme
- Frozen green peas
- Handful fresh mint
- Olive oil
Heat the oven to 180 degrees. Make sure fish is clean, with gills removed. Sprinkle inside with some salt, add a few slices of lemon and a few sprigs of fresh thyme. Lay it on a baking tray lined with foil – drizzle some oil so the fish doesn’t stick and bake for 15-20 minutes (for a smaller – medium size fish).
In the meantime prepare the puree. Melt some butter in a pot, pour a bit of olive oil, add peas, cover and let them simmer while the fish is baking. Once cooked, add salt and pepper to taste, throw in a handful of fresh mint and puree with a blender. Et voila! Serve the sea bass with a bright green garnish and a lemon wedge.