Herb-Crusted Chilean Sea Bass with Lemon Beurre Blanc

Ingredients

• 4 fillets sea bass
• 1 cup pistachios
• 0.5 cup parsley
• 0.25 cup dill
• 1 lb celery root
• 2 whole lemon
• 2 tablespoons butter
• 2 tablespoons capers
• 1 handful edible flowers

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a food processor, blend pistachios, parsley, and dill until coarsely ground.
3. 3Season sea bass fillets with salt and pepper, then coat each fillet with the herb-pistachio mixture.
4. 4Place fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the crust is golden and fish flakes easily.
5. 5For the celery root purée, peel and chop celery root into small pieces. Boil in salted water until tender, about 20 minutes.
6. 6Drain celery root and blend with a touch of butter, salt, and pepper until smooth.
7. 7For the lemon beurre blanc, gently heat butter in a pan, add freshly squeezed lemon juice, and whisk until emulsified.
8. 8Fry capers in a small amount of olive oil until crispy, then drain on paper towels.
9. 9Serve sea bass over a bed of celery root purée, drizzle with lemon beurre blanc, and garnish with fried capers and edible flowers.
10. 10Squeeze additional lemon over the dish for extra zest before serving.