Seabass with Walnut Puree & Pea Sprout Salad

Total Time
25 Mins


Light and fresh this beautiful grilled sea bass is served atop toasted walnut puree.

Total Time

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins


540 cal
Total Fat
50 g
Polyunsaturated Fat
19 g
26 mg
54 mg
4 g
Dietary Fiber
2 g
26 g


For the Walnut Puree:

  • 1 cup California walnut pieces, toasted
  • 1/4 cup extra-virgin olive oil, plus 1-2 tablespoons more, if needed
  • 2 tablespoons finely chopped fresh chives
  • Salt
  • Freshly ground pepper

For the Fish:

  • 2 whole white sea bass (or branzino*) scaled, cleaned and cut into fillets, 4 fillets total
  • 2-3 tablespoons extra virgin olive oil
  • Salt
  • Freshly ground pepper

For Salad and Presentation:

  • 4 large red radishes, sliced thin and kept in ice water
  • 1 cup English pea sprouts, other microgreens may be substituted
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice (from about half a lemon)
  • Salt
  • Freshly ground pepper


  1. To make the walnut puree, combine the walnuts and 1/4 cup of olive oil in a food processor fitted with the metal blade.
  2. Process for about 1 minute, or until smooth, stopping once or twice to scrape down the sides of the bowl. If necessary, with the machine running, add another tablespoon or two of oil; the mixture should have a sauce-like consistency, and not be too stiff.
  3. Scrape into a bowl and stir in the chives, then season with salt and pepper to taste. Set aside.
  4. To prepare the fish, rub your fingers over the surface of each fillet and, using pliers or tweezers, remove any small bones you detect.
  5. Rub the fish with the oil, and season both sides with salt and pepper.
  6. Just before you cook the fish, place about 2 tablespoons of the walnut puree in the center of each of 4 dinner plates.
  7. Grill the fish 2-3 minutes on each side, until it is medium-rare. Alternately, the fish may be cooked on the stove top, over moderately high heat, in a skillet filmed with olive oil.
  8. Place a fish fillet on each plate, over the walnut puree.
  9. To make the salad, drain the radishes and combine with the English pea sprouts in a bowl.
  10. Toss with the olive oil and lemon juice; season to taste with salt and pepper.
  11. Divide the sprout salad among the plates, placing it on top of the fish. Serve while the fish is warm.

*Branzino is striped sea bass found in the Mediterranean.