This elegant dish will be sure to impress all of your guests! Striped bass sits atop a bed of barley, sautéed spinach and an unbelievably scrumptious parsnip puree.
cost per recipe: $28.55
The price is determined by the national average.
cup uncooked barley
cups plus 2 teaspoons water
cups parsnip, peeled and diced (about 1 medium)
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
teaspoon olive oil
packages (6 ounces each ) baby spinach
teaspoons unsalted butter
teaspoons kosher salt
pounds striped bassor sea bass fillets (about 6 fillets)
teaspoon ground white pepper
tablespoons canola oil
Cook the barley in 3 cups water according to the package directions and keep warm.
Heat the parsnip, soup and 1 cup water in a 2-quart saucepot over high heat to a boil. Reduce the heat to medium-low. Cook for 25 minutes or until the parsnip is tender, stirring occasionally. Pour the parsnip mixture into a blender. Cover and blend until the mixture is smooth. Return the mixture to the saucepan, cover and keep warm.
Grate 2 tablespoons zest from the orange. Heat the olive oil and orange zest in a 12-inch skillet over medium-high heat for 30 seconds, stirring constantly.
Add the spinach and remaining water to the skillet and cook for 2 minutes or until the spinach is wilted, stirring occasionally. Remove the spinach from the skillet and drain well in a colander, pressing to squeeze out all the liquid.
Wipe the skillet clean. Heat the butter in the skillet over medium-low heat. Add the spinach and toss to coat. Season with 1 teaspoon salt. Remove the skillet from the heat, cover and keep warm.
Season the fish with the remaining salt and the white pepper. Heat the canola oil in another 12-inch skillet over medium-high heat. Add the fish, skin-side down, and cook for 3 minutes or until the skin is browned. Turn the fish over and cook for 1 minute or until it flakes easily when tested with a fork.
Spoon about 1/4 cup parsnip mixture onto each of 6 plates. Divide the barley and spinach among the plates. Top each with 1 fillet fish, skin-side up.