Sea bass with pea and raw spinach puree complemented with asparagus and fresh mint leaves


  • 300 g of potatoes

  • 200 g of peas

  • 200 g asparagus

  • 2 cups fresh spinach

  • 2 sea bass fillets with skin

  • A bit of fresh mint

  • Salt and pepper

  • 3 cherry tomatoes


  • Wash and peel the potatoes. Cook the potatoes in boiling water for about 10 minutes. When potatoes are almost done, add peas to the same pan and continue to cook for another 5 minutes. Remove the veggies from the pan and strain. Combine the peas and potatoes with fresh spinach, then mix it all with a hand mixer until you reach a desired texture. Season with olive oil and salt.
  • In a steamer pot prepare asparagus, which you will later cut into thin strips.
  • Season both sides of fish fillets with oil and salt. Place the fillets in a non-stick grill pan over medium heat until the skin becomes crispy. You can serve the meal in the same way I do – a bit of puree, sea bass fillet and for decoration: asparagus, cherry tomatoes and fresh mint leaves. Fantastic combination, don’t you think so?