Sea Bass with Parsley Puree - Italian parsley

Method

• Fill medium bowl with ice water.
• Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds.
• Drain, reserving 1/2 cup cooking liquid.
• Transfer parsley to ice water.
• Drain well.
• Coarsely chop parsley.
• Combine parsley, reserved 1/2 cup cooking liquid, 2 tablespoons olive oil, marjoram, 1/2 teaspoon lemon peel, and pinch of nutmeg in blender; puree until smooth.
• Season with salt and pepper.
• (Parsley puree can be prepared 1 day ahead.
• Cover and refrigerate.
• Stir over medium heat until heated through before serving.)
• Cover to keep warm.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
• Sprinkle sea bass with salt and pepper.
• Add to skillet and saute until golden on bottom, about 5 minutes.
• Sprinkle 1/4 teaspoon sugar and pinch of nutmeg over top of each fish fillet.
• Turn fish over and cook until golden on second side and opaque in center, about 4 minutes longer.
• Transfer 1 sea bass fillet to each of 4 plates.
• Drizzle 1 teaspoon pan drippings over each.
• Spoon warm parsley puree around each fillet.
• Drizzle 1/2 teaspoon lemon juice around each fillet.
• Garnish with additional lemon peel, if desired.