Crispy Sea Bass with Warm Hazelnut Sage Butter, Rutabaga Turnip Purée, and Roasted Grapes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small tray, toss them with 15 ml (1 tbsp) olive oil, a pinch of salt, and a pinch of black pepper. Roast for 15 to 18 minutes, until softened and starting to caramelize.

2. 2

   Meanwhile, place the rutabaga and turnip in a saucepan with the vegetable broth or water and 1 teaspoon salt. Bring to a boil, reduce to medium heat, and cook for 15 to 18 minutes, until very tender.

3. 3

   Drain the rutabaga and turnip, reserving 60 ml (1/4 cup) of the cooking liquid. Blend them with the heavy cream, 20 g (about 1 1/2 tbsp) butter, lemon zest, and half of the chopped shallot. Season with salt and black pepper. If needed, add a little reserved cooking liquid to make a silky purée. Keep warm over very low heat.

4. 4

   Pat the sea bass fillets very dry with paper towels. Season them on both sides with the remaining salt and black pepper.

5. 5

   Heat a large oven-safe skillet over medium-high heat with the remaining olive oil. Place the sea bass skin-side down and press gently for 20 seconds so the skin stays flat. Cook for 4 to 5 minutes until the skin is golden and crisp.

6. 6

   Flip the sea bass fillets, add the whole sage leaves, and transfer the skillet to the oven at 220 °C / 425 °F for 3 to 5 minutes more, until the fish is just cooked through and flakes easily.

7. 7

   In a small saucepan, melt the remaining butter over medium heat with the remaining shallot. Cook for 1 to 2 minutes. Add the toasted hazelnuts and let the butter turn nutty brown and fragrant, 2 to 3 minutes. Stir in the chopped sage and lemon juice, then remove from the heat.

8. 8

   To serve, spread the rutabaga-turnip purée onto the plates. Set a crispy sea bass fillet on top, spoon the roasted grapes around it, and finish with the warm hazelnut, shallot, and sage butter over the fish.