Recipe #12 - Fried Sea Bass with Sweet Potato Mash

Hi everyone,

Today I will share another sea-bass recipe that I randomly made up the other day. Sometimes when I have spare ingredients, I look to make a simple pairing that works well. Such was the case with this recipe which also has the added benefit of being quick and easy. All you need is a fillet of sea-bass, thyme, butter, sweet potatoes, garlic, shallots and, coriander. First you make the mashed sweet potato. Simply peel 2 sweet potatoes and then cut into cubes. Boil in chicken stock for 10-15 minutes and in the meantime heat a pan. Fry the shallots until they start becoming clear and then fry the garlic. You can experiment here and add other ingredients if necessary but this recipe follows a simple method. Once the sweet potato has boiled drain the pan, making sure you keep the stock, and add to the pan with the shallots and garlic. Grab a masher and squish the mixture adding a knob of butter, salt and pepper. Finish by adding a handful of coriander.  

For the sea-bass you can follow previous recipes. Score the fish and add thyme sprigs in-between the scores. Fry skin side down on a hot pan with butter. Approximately 5-6 minutes, or when you see the fish starting to become white on the sides, flip it round and cook the flesh or an additional minute or two. Grab a spoon of mash and add the fish on top. Enjoy! 

Recipe

2 Sweet Potatoes
500ml Chicken Stock
Knob of Butter
1 Shallot
2 Cloves of Garlic
1 Handful of coriander
Salt and Pepper

2 Fillets of Sea Bass
A few Sprigs of Thyme
Butter

1) Peel and cut the sweet potato into small cubes. Boil the chicken stock and place the sweet potato in this pan for 10-15 minutes or until soft;
2) Fry the shallot in a separate pan until it becomes clear, fry the garlic and leave to one side;
3) Drain the sweet potato and add to the pan with the shallot and garlic. Mash the potatoes infusing them with the shallot and garlic. Add a knob of butter, salt and pepper. Finish with a handful of coriander;
4) Score the sea-bass well and add thyme sprigs in-between the scores. Heat a sauce pan with butter placing the sea-bass skin side down. Fry for 5-6 minutes and then flip for 1-2 minutes.
5) Place the mash with the fish on the side or on top. Enjoy!