Crispy Sea Bass with Warm Sweet Corn Basil Cream, Lemon Smashed Potatoes, and Sautéed Zucchini Salad

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the potatoes in a pot with cold water and 1 teaspoon of salt. Bring to a boil and cook for 12 to 15 minutes, until tender when pierced.

2. 2

   Drain the potatoes and transfer them to a sheet pan. Gently smash each potato with the bottom of a glass. Mix 1 1/2 tablespoons olive oil, the whole garlic clove grated or crushed, sweet paprika, the zest of 1 lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush or spoon this mixture over the potatoes.

3. 3

   Bake the smashed potatoes for 20 to 22 minutes at 220°C / 425°F, turning once halfway through, until golden and crisp around the edges.

4. 4

   Meanwhile, melt 15 g butter with 1/2 tablespoon olive oil in a saucepan over medium heat. Add half of the red onion and 1 chopped garlic clove. Cook for 2 to 3 minutes until softened.

5. 5

   Add the corn kernels, vegetable broth or water, heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium heat for 6 to 8 minutes, until the corn is tender and the mixture is lightly thickened.

6. 6

   Reserve 3 tablespoons of the corn kernels for garnish. Blend the remaining mixture with half of the basil until smooth. Return the cream to the pan, add 10 g butter, and keep warm over very low heat without boiling.

7. 7

   Pat the sea bass fillets very dry with paper towels. Season both sides with the remaining salt, the remaining black pepper, and a little zest from the second lemon.

8. 8

   Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Place the fish skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook for 4 minutes until the skin is crisp.

9. 9

   Flip the fillets, add 10 g butter, and cook 1 minute more. If the fillets are thick, transfer the skillet to the oven at 220°C / 425°F for 3 to 4 more minutes, until the fish is just cooked through and still juicy.

10. 10

    In another skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the rest of the red onion, the remaining chopped garlic, and the zucchini. Sauté for 3 to 4 minutes. Add 1 tablespoon lemon juice, a pinch of salt, and the remaining basil leaves. Toss and remove from the heat.

11. 11

    To serve, spread the warm corn cream onto each plate. Set a crispy sea bass fillet on top. Arrange the smashed potatoes and the sautéed zucchini salad on the side. Finish with the reserved corn kernels and a few more drops of lemon juice if desired.