INGREDIENTS
2 celery stalks, roughly chopped
2 cups packed fresh cilantro
1 leek (dark green top only), roughly chopped
Juice of 1/2 lemon
Pinch of kosher salt
1 lb small fingerling potatoes
4 sea bass fillets
Kosher salt
2 TBSP olive oil
8 scallions, trimmed
1/2 cup Greek yogurt
Cilantro sprigs for garnish
DIRECTIONS
Puree celery, cilantro, leek, lemon juice and pinch of kosher salt in blender until smooth.
Pour into a fine-mesh strainer set over a medium bowl.
Let sit, stirring mixture in strainer occasionally so all juice drains.
Place potatoes in medium microwave-safe bowl and microwave on high 4 minutes or until tender.
Heat large skillet over medium-high heat until skillet is very hot.
Pat fish dry with paper towel and season with salt.
Pour oil in pan and place fish skin side-down in pan.
Cook 4 minutes or until skin is very crisp.
Turn and cook 2 minutes longer. Transfer fish to plate.
Place scallions in same skillet; cook 1 minute or until slightly softened and charred in spots.
Divide yogurt, potatoes, fish and scallions between 4 plates.
Spoon green juice around fish and garnish with cilantro.
Serves 4.
