Name: Coastal Pearl - Wild Sea Bass
Prep time: 15 min
Cook time: 20 min
Ingredients: 3 cups filtered water; 1/4 cup fennel (chopped); 3 cloves garlic; 1/2 each lemon, peel only; 1 tsp sea salt; 2 filets wild sea bass (pin bones removed); 2 cups filtered water; 1 cup white yams, peeled (chopped); 1/4 cup yellow onion (chopped); 3 cups baby spinach; 2 tbsp lemon juice; 1/4 cup Italian parsley (picked); 5 each mint leaves (picked); sea salt; black pepper

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Coastal Pearl - Wild Sea Bass

Wild sea bass served in a silky green spinach soup brightened with lemon and naturally thickened with yams—no cream, no butter. Clean, coastal, and nutrient-dense, this light yet satisfying dish delivers depth, freshness, and modern performance nutrition in every bite.

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Course: Main Course

Cuisine: Mediterranean

Keyword: fish, soup

Prep Time: 15

Cook Time: 20

Servings: servings

Calories: 252kcal

Author: Chef Allen Campbell

Ingredients

Poached Wild Sea Bass

3 cups filtered water
¼ cup fennel chopped
3 cloves garlic
½ each lemon, peel only
1 tsp sea salt
2 filets wild sea bass pin bones removed

Spinach Soup

2 cups filtered water
1 cup white yams, peeled chopped
¼ cup yellow onion chopped
3 cups baby spinach
2 tbsp lemon juice
¼ cup Italian parsley picked
5 each mint leaves picked
sea salt
black pepper

Instructions

Poaching Wild Sea Bass

In a medium size saucepan bring water, fennel and garlic, lemon peel, and salt to a simmer for 10 minutes.
Reduce to a low simmer, place sea bass in and cover.
Poach for 8-12 minutes until fully cooked.
Gently remove fish and pour poaching liquid into a blender.

Making Spinach Soup

In a small saucepan bring water, yams and onion to a simmer. Cover and cook until yams are tender, 10-12 minutes.
Pour this into a blender with poaching liquid and blend until smooth.
Add spinach, mint, parsley, salt and pepper and continue to blend until smooth.
Pour into a soup bowl and place fish inside.

Nutrition