Citrus Paprika Glazed Sea Bass with Rustic Kohlrabi-Apple Mash and Pepita Green Beans

Instructions

1. 1

   1. In a medium saucepan, combine the kohlrabi, green apple, water, and 4 g salt. Bring to a boil, reduce to medium heat, and cook for 14 to 16 minutes, until the kohlrabi is very tender.

2. 2

   2. While the kohlrabi cooks, mix the orange juice, orange zest, lime juice, honey, smoked paprika, and 1 grated garlic clove in a bowl. Set aside as the glaze.

3. 3

   3. Season the sea bass fillets on both sides with the remaining 4 g salt and the black pepper.

4. 4

   4. Heat a small skillet over medium heat and toast the pepitas for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.

5. 5

   5. Once the kohlrabi is tender, drain well and return the kohlrabi and apple to the saucepan. Add the vegetable broth, 14 g butter, and 1 tablespoon olive oil. Mash until rustic and creamy. Adjust salt if needed and keep warm over very low heat.

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   6. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the green beans and shallot and sauté for 4 minutes. Stir in 2 chopped garlic cloves and cook 1 minute more. Add half of the parsley, toss, remove from the heat, and keep warm.

7. 7

   7. Pat the sea bass dry again if needed. Heat another large oven-safe skillet with the remaining 1 tablespoon olive oil over medium-high heat. Sear the sea bass for 2 minutes on the first side and 1 minute on the second side.

8. 8

   8. Lower the heat to medium, add the glaze mixture to the fish skillet, and cook for 1 to 2 minutes, spooning over the fillets, until the liquid starts to thicken. Add the remaining 14 g butter for shine.

9. 9

   9. If the fillets are thick, finish cooking in a preheated oven at 400°F / 200°C for 3 to 5 minutes, until the fish is just cooked through and flakes easily. If they are thin, finish in the skillet for 1 to 2 more minutes over low heat.

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    10. To serve, spread a base of rustic kohlrabi-apple mash on each plate. Place a sea bass fillet on top, add the sautéed green beans on the side, and finish with the toasted pepitas, the remaining parsley, and the pan glaze juices.