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Seared Sea Bass with Jerusalem Artichoke Puree and Pomegranate Reduction
Seared Sea Bass with Jerusalem Artichoke Puree and Pomegranate Reduction

Seared Sea Bass with Jerusalem Artichoke Puree and Pomegranate Reduction
A sophisticated dish featuring seared sea bass, creamy Jerusalem artichoke puree, and a tangy pomegranate reduction.
Seared Sea Bass with Jerusalem Artichoke Puree and Pomegranate Reduction

This meal provides a balanced mix of protein, healthy fats, and seasonal vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 1
    item
     sea bass fillet
  • 200
    g
     jerusalem artichoke
  • 100
    ml
     pomegranate juice
  • 15
    ml
     olive oil
  • 1
    item
     shallot
  • 1
    tsp
     lemon zest
  • 5
    g
     fresh thyme
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Seared Sea Bass with Jerusalem Artichoke Puree and Pomegranate Reduction
Instructions:
  1. Peel and dice the Jerusalem artichokes, then boil until tender, about 15 minutes.
  2. Drain and mash the artichokes with a little olive oil, salt, and pepper until smooth.
  3. In a small saucepan, reduce the pomegranate juice over medium heat until thickened, about 10 minutes.
  4. Season the sea bass fillet with salt and pepper.
  5. Heat olive oil in a skillet over medium-high heat and sear the sea bass fillet skin-side down for about 4 minutes until crispy.
  6. Flip the fillet and cook for another 2 minutes until cooked through.
  7. Sauté the shallot in the same skillet until translucent, about 3 minutes.
  8. Plate the artichoke puree, place the sea bass on top, drizzle with pomegranate reduction, and garnish with lemon zest and fresh thyme.
Nutrition Per Serving 501 g Per 100g
Energy 496.5 kcal 99 kcal
Protein 35 g 7.0 g
Fibre 5 g 1.0 g
Salt 0.2 g 0.0 g
Sugar 34.5 g 6.9 g
Carbohydrates 53.5 g 10.7 g
Fat 17.6 g 3.5 g
  • 1
    item
     sea bass fillet
  • 200
    g
     jerusalem artichoke
  • 100
    ml
     pomegranate juice
  • 15
    ml
     olive oil
  • 1
    item
     shallot
  • 1
    tsp
     lemon zest
  • 5
    g
     fresh thyme
1
Servings
0

Peel and dice the Jerusalem artichokes, then boil until tender, about 15 minutes.

Drain and mash the artichokes with a little olive oil, salt, and pepper until smooth.

In a small saucepan, reduce the pomegranate juice over medium heat until thickened, about 10 minutes.

Season the sea bass fillet with salt and pepper.

Heat olive oil in a skillet over medium-high heat and sear the sea bass fillet skin-side down for about 4 minutes until crispy.

Flip the fillet and cook for another 2 minutes until cooked through.

Sauté the shallot in the same skillet until translucent, about 3 minutes.

Plate the artichoke puree, place the sea bass on top, drizzle with pomegranate reduction, and garnish with lemon zest and fresh thyme.

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