recipes

Main dishes

Sea bass with celeriac purée and diced Zespri Green kiwifruit

Did you know this dish is good for you inside and out? It is high in vitamin C, an antioxidant that helps protect your skin and defences. An original recipe with a refreshing touch of Zespri Green kiwifruit.

This recipe is high in proteins and vitamin C, and a natural source of folic acid and a good source of potassium.

Serves 4
Cooks in 55 min.
Difficulty
Recipe appropriate for
Celiacs
Lactose intolerance
Nutrition per serving
Calories179.829%
Fat7.89g11%
Saturates1.26g6%
Protein27.42g55%
Carbs2.71g1%
Fibre2.3g8%
Folic acid65.19μg16%
Potassium709.6mg25%
Vitamin C63.27mg84%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 4 sea bass fillets
  • 1 celeriac
  • 1 small head of broccoli
  • 1 Zespri Green kiwifruit
  • 1 clove of garlic
  • Olive oil
  • Pepper
  • Salt

Method

  1. Peel the celeriac, cut into pieces and cook in a pot of salted boiling water for 35 minutes. Drain and set aside. Clean the broccoli, cut into florets and cook in the same manner for 10 minutes. Then drain and mix with celeriac, setting aside a few florets to decorate the dish at the end. Grind with a hand blender, adding a pinch of salt and pepper and a drizzle of olive oil.
  2. Peel the garlic and sauté it over gentle heat in a pan with a tablespoon of oil until it begins to brown. Remove the garlic and set aside the flavoured oil.
  3. Cut the sea bass fillets in half on an angle. Cook in a non-stick pan or on a hot grill with a few drops of olive oil for 2 minutes on each side. Season with salt and pepper and place on the plates. Add the purée and broccoli florets. Top with a few drops of the garlic oil and sprinkle the diced Zespri Green kiwifruit over the plate. Serve it right away.

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