Lemon Soup with Pea Puree and Sea Bass

0 Preheat the oven to 375ᵒ.
1 Warm the olive oil in a medium saucepan over medium heat. Add the shallot and sauté until tender, about 7 minutes. Add the lemon zest and juice, wine, and broth, and bring to a simmer, cover, and keep warm over low heat.
2 Combine the peas, chopped parsley, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
8 Taste your pea puree and adjust the seasoning accordingly after adding the Parmesan cheese
3 Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with salt and pepper and bake for 12 to 15 minutes, depending on the thickness of the fillets.
Assembling your Lemon Soup
4 Stir the tablespoon of chopped fresh parsley into the lemon soup and divide among 4 bowls. Place a large spoonful of pea puree in the center of each bowl. Place the Sea Bass atop the mound of puree.  Drizzle a bit more soup over the fish and serve right the way.