Crispy Sea Bass with Saffron Lemon Butter, Cumin Sweet Potato Mash, and Sautéed Asparagus with Shallot

Instructions

1. 1

   1. Place the sweet potato in a pot with the vegetable broth or water and 1/2 teaspoon of salt. Bring to a boil and cook over medium heat for 12 to 15 minutes, until very tender.

2. 2

   2. While the sweet potato cooks, pat the sea bass fillets very dry with paper towels. Season both sides with the remaining salt and black pepper. Zest the lemon, then squeeze 30 ml (2 tbsp) of juice.

3. 3

   3. In a small skillet, melt 30 g (2 tbsp) of butter over very low heat. Add the saffron threads, lemon zest, and half of the minced garlic. Cook for 1 minute without browning, turn off the heat, and set aside.

4. 4

   4. Drain the sweet potato and return it to the pot. Add the milk, ground cumin, and 15 g (1 tbsp) butter. Mash until smooth. Adjust salt if needed, cover, and keep warm.

5. 5

   5. Heat a large skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil. Place the sea bass fillets skin-side down and gently press them with a spatula for 20 seconds to prevent curling. Cook for 4 to 5 minutes until the skin is crisp.

6. 6

   6. Flip the fillets and cook 2 to 3 minutes more, or until the fish is just cooked through and flakes easily. Add the reserved saffron lemon butter and spoon it over the fillets for 30 seconds. Remove from the heat.

7. 7

   7. In another skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the shallot and the rest of the minced garlic; sauté for 1 minute. Add the asparagus and cook for 3 to 4 minutes, stirring often, until tender but still firm. Add half of the parsley and 15 ml (1 tbsp) of the lemon juice.

8. 8

   8. If you want to keep everything warm before serving, transfer the fillets to a tray and place them in a preheated oven at 200 °F / 95 °C for no more than 5 minutes.

9. 9

   9. Serve a layer of sweet potato mash on each plate. Place a sea bass fillet on top or alongside, arrange the asparagus and shallot, and finish with the remaining parsley and a few drops of the remaining lemon juice.