Sautéed Striped Sea Bass

Ingredients

• 1/2 Tbsp extra virgin olive oil

• 4 4-oz striped sea bass fillets

• 1/4 tsp sea salt

• 1/4 tsp freshly ground black pepper

• 2 cups peeled and julienne celery root

• 1/2 Tbsp extra virgin olive oil

• 1/4 tsp sea salt

• 1/4 tsp freshly ground black pepper

Mashed Lima Beans

• 1 lb frozen lima beans

• 2 Tbsp extra virgin olive oil

• 1/2 cup buttermilk

• 3/4 tsp sea salt

• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400F. Lightly coat a baking dish with olive oil.

2. In a large sauté pan, heat first amount of olive oil. Add sea bass skin-side down, and season with salt and pepper. Sear for 4 to 5 minutes (do not flip fish), then remove from heat and transfer to prepared baking dish. Place in oven and finish cooking for 4 to 5 minutes.

3. In a separate sauté pan, sauté celery root with second amount of olive oil and season with salt and pepper.

4. For Mashed Lima Beans, steam lima beans in a large sauce pan fitted with a steamer basket for 20 minutes, or until tender. In a medium bowl, combine remaining ingredients and mash with a potato masher to a smooth consistency.

5. Serve each sea bass fillet with 1/2 cup sautéed celery root and 1/2 cup Mashed Lima Beans.