Grilled Sea Bass in a Pea Velouté

Ingredients:

• 4 sea bass fillets (approximately 6 ounces each)
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 1 cup frozen peas
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 4 sprigs of fresh thyme (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. To make the pea velouté, bring the chicken broth to a simmer in a medium pot. Add the peas and cook for 5 minutes. Remove from heat and puree the peas and broth in a blender until smooth.
3. Return the pureed peas and broth to the pot and stir in the heavy cream. Simmer for 5-10 minutes until slightly thickened. If desired, add the fresh thyme sprigs for additional flavor.
4. Brush the sea bass fillets on both sides with olive oil and lemon juice. Season with salt and pepper to taste.
5. Grill the sea bass fillets for 3-5 minutes per side until cooked through.
6. Serve the grilled sea bass fillets on top of the warm pea velouté.

Verdict:

Grilled sea bass in a pea velouté is a delicious and elegant dish that is perfect for a special occasion or romantic dinner. The velvety texture of the pea velouté pairs perfectly with the tender, flaky sea bass. The addition of thyme adds a subtle earthy flavor that rounds out the dish nicely.

Serving suggestions:

This dish pairs well with a side of roasted vegetables, such as asparagus or green beans. It can also be served with a side of crusty bread to soak up any leftover velouté. A glass of dry white wine, such as a Sauvignon Blanc or Pinot Grigio, would be a great accompaniment to this dish.