Sea Bass with Parsley Puree

Name: Sea Bass with Parsley Puree
Yield: 4 Servings
Ingredients: 1 bunch Italian parsley, large stems trimmed (about 2 cups packed); 4 tablespoons olive oil; 1/2 teaspoon chopped fresh marjoram; 1/2 teaspoon minced lemon peel; Pinch of ground nutmeg; 4 6-ounce sea bass fillets (about 1 inch thick); 1 teaspoon sugar; Additional ground nutmeg; 2 teaspoons fresh lemon juice; Additional minced lemon peel (optional)

By Marcuccio s in Boston MA

October 31, 2001

Recipe notes