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.

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