Recipe: Chilean Sea Bass, Asparagus-lemon Puree, Corn Hash and Garlic Aioli

  • PREP TIME: 30 Mins
  • COOKING TIME: 60 Mins

Popular wild sea bass is a sustainable and delicious white fish – serve with flavorsome new vegetables and puree. A Chilean sea bass recipe with multigrain crust sounds like a rather complex dish you might order at a swanky restaurant. But, as long as the fish is super fresh, it almost fails proof making this gourmet dinner entree at home.


For marinating

  • Chilean Sea Bass- 180 Grams
  • Olive Oil- 1 Tablespoon
  • Lime Juice- 1 Teaspoon
  • Sea Salt To Taste
  • Black Pepper (Crushed)- 1 Pinch
  • For multigrain crust
  • Pumpkin Seeds- 1 Teaspoon
  • Linseed (Flax)- 1/2 Teaspoon
  • Barley- 1/2 Teaspoon
  • White Oats- 1/2 Teaspoon
  • Parsley- 1 Teaspoon

For corn hash

  • Butter- 1 Tablespoon
  • Celery (Chopped)- 1/2 Teaspoon
  • Corn Kernel (Coarsely Crushed)- 60 Grams
  • Cream- 1 Tablespoon
  • Salt And PepperAs Per Taste
  • For garlic aioli
  • Mayonnaise- 2 Tablespoons
  • Garlic (Roasted)- 10 Grams
  • Lemon Juice- Few Drops
  • Salt And Black Pepper- As Per Taste
  • For asparagus and lemon puree
  • Olive Oil- 1 Teaspoon
  • Garlic (Finely Chopped)- 1/2 Teaspoon
  • Leeks (Finely Chopped)- 1 Teaspoon
  • Asparagus Tips (Blanched)- 50 Grams
  • Salt And Pepper- As Per Taste
  • Lemon Juice- Few Drops
  • For sauté vegetable
  • Olive Oil- 5 Milliliters
  • Cherry Tomato- 10 Grams
  • Shallots- 15 Grams
  • Asparagus- 10 Grams
  • Zucchini (Ribbons)- 15 Grams
  • Mushroom- 15 Grams
  • Thyme- Pinch
  • Salt As Per Taste


1. Marinating fish

Marinate the fish with olive oil, lime juice, sea salt, black pepper and keep it aside.

2. Preparing multigrain crust

In a blender put pumpkin seed, linseed, barley, white oats, and parsley and coarsely blend them together.

3. Preparing corn hash

Melt butter in a pan, sauté celery for a while, add corn, cream and cook further until the desired consistency, season with salt and pepper.

4. Preparing garlic aioli

In a blender put mayonnaise, garlic, lemon juice and blend until it becomes light and fluffy, season with salt and pepper and keep aside.

5. Searing fish

Pan sear the marinated fish in a pan, coat the fish with multigrain crust on one side and cook it in a pre-heated oven for few minutes until top is light golden brown.

6. Preparing asparagus puree

For asparagus puree, heat oil in a pan, sauté garlic, leeks, asparagus and blend it until it smoothens; season with salt pepper and finish with few drops of lemon juice.

7. Sauté the veggies

Sauté the vegetables with herbs, salt, and pepper.

8. Assembling

In a serving dish splash asparagus puree, de-mould the corn hash, arrange cooked fish, sauté vegetables, and garlic aioli.

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