Striped Bass with Sautéed Spinach and Parsnip-Celery Puree
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
Ingredients
cost per recipe: $28.55
The price is determined by the national average.
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1
cup uncooked barley
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4
cups plus 2 teaspoons water
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1 1/4
cups parsnip, peeled and diced (about 1 medium)
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1
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
-
1
orange
-
1
teaspoon olive oil
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2
packages (6 ounces each ) baby spinach
-
2
teaspoons unsalted butter
-
1 1/2
teaspoons kosher salt
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2
pounds striped bassor sea bass fillets (about 6 fillets)
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1/8
teaspoon ground white pepper
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2
tablespoons canola oil
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.
