Skin-on Sea Bass in the pan, parsnip puree, yellow carrots, green beans and basil mango salsa
Prep: 15 Mins
Cook: 12 Mins
Serves: 4
INGREDIENTS
- 4 sea bass fillets
- 60 ml unsalted butter
- 60 ml extra virgin olive oil
- 400 g parsnip puree
- 8 yellow carrots, blanched, and cut in two
- 40 green beans, blanched
- Salsa:
- Half a mango, diced
- 8 basil leaves, chopped
- 30 ml olive oil
- 4 basil leaves (for decoration)
- salt and pepper to taste
- 4 sea bass fillets
- 1/4 cup unsalted butter
- 1/4 cup extra virgin olive oil
- 400 g parsnip puree
- 8 yellow carrots, blanched, and cut in two
- 40 green beans, blanched
- Salsa:
- Half a mango, diced
- 8 basil leaves, chopped
- 1/8 cup olive oil
- 4 basil leaves (for decoration)
- salt and pepper to taste
TO MAKE
- Mix the ingredients for the salsa and season to taste. Set aside.
- In a non-stick frying pan, heat half of the butter and oil on medium heat. Add the sea bass fillets, skin side down, and season with spices to taste. Cook for 6 to 8 minutes, skin side only. Set aside and keep warm.
- In a large frying pan, cook the carrots and beans with the rest of the butter and oil on medium-high heat for approximately 3 to 4 minutes. Season and set aside.
- Place the parsnip puree in the center on the plate. Add the vegetables to the puree and lay one sea bass fillet on top. Finish by adding the salsa and basil leaf on the fish.