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Striped Bass with Sautéed Spinach and Parsnip-Celery Puree

Striped Bass with Sautéed Spinach and Parsnip-Celery Puree

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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.

serves 6 people


cost per recipe: $25.54

The price is determined by the national average.

  • 1

    cup uncooked barley

  • 4

    cups plus  2 teaspoons water

  • 1 1/4

    cups parsnip, peeled and diced (about 1 medium)

  • 1

    can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup

  • 1


  • 1

    teaspoon olive oil

  • 2

    packages (6 ounces each ) baby spinach

  • 2

    teaspoons unsalted butter

  • 1 1/2

    teaspoons kosher salt

  • 2

    pounds striped bassor sea bass fillets (about 6 fillets)

  • 1/8

    teaspoon ground white pepper

  • 2

    tablespoons canola oil

view nutrition info

How to Make It

Step 1

Cook the barley in 3 cups water according to the package directions and keep warm.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Recipe Tips

  • Ingredient Note: Scoring the skin on the fish (making shallow cuts in a diamond pattern on the surface) before cooking makes for a beautiful finished dish.

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Made With
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed  Cream of Celery Soup

(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup

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