Almond-Crusted Sea Bass With Celery Remoulade and Carrots

  • Difficulty: Medium
  • 30 minutes
  • 2 servings

This sea bass with celery remoulade and carrots is not only extra-tasty but also extra-healthy. Seabass is high in phosphorus and potassium and celery also comes packed with potassium, calcium, and phosphorus. Moreover, carrots have potassium, but also some calcium and phosphorus, too. All these nutrients contribute to a healthy immune system.

Ingredients Needed for Almond-Crusted Sea Bass With Celery Remoulade and Carrots


For the remoulade:

2 celery sticks, shredded
1 teaspoon lemon zest
2 teaspoons of lemon juice
1 tablespoon dijon mustard
2 teaspoons of poppy seeds
2 teaspoons of fresh parsley, chopped

For the carrots:

3 medium carrots, halved
1 tablespoon vegetable oil
pink himalayan salt
pepper

For the fish:

1 teaspoon vegetable oil
14 ounces of sea bass fillet
salt
pepper
1 teaspoon olive oil
1 teaspoon poppy seeds
1 tablespoon seed mix
1 tablespoon almonds, crushed

How to Cook Almond-Crusted Sea Bass With Celery Remoulade and Carrots

  1. For the remoulade:

    Add the celery, lemon zest, lemon juice, Dijon mustard, poppy seeds, and parsley to a smaller bowl. Mix them and set aside.

  2. For the carrots:

    Quarter the carrot halves lengthwise. Heat the vegetable oil in a skillet over low-medium heat.

  3. Add the carrots and season with Himalayan salt and pepper. Cook and stir until tender.
  4. For the fish:

    Place the fillet on the work surface and season it with salt and pepper. Heat the vegetable oil in a skillet with a heat-proof handle over medium heat.

  5. Add the fillet and start cooking it. Add the olive oil on it and coat using a brush. Season with poppy seeds, seed mix, and crushed almonds.
  6. Cook for 2-3 minutes, then transfer to the oven and bake for 15 minutes at 400⁰F/200⁰C.

Leave a Reply

Your email address will not be published. Required fields are marked *