Pan-Seared Sea Bass with Leek-Lime Sauce, Savory Creamy Oat Rice, and Roasted Squash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a tray and toss it with 1 tablespoon olive oil, the sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, turning halfway through, until tender and golden.

2. 2

   While the squash roasts, quickly rinse the oats if you want a looser texture. In a medium saucepan, heat 1/2 tablespoon olive oil and 10 g / 3/4 tablespoon butter over medium heat. Add half of the chopped garlic and cook for 30 seconds. Stir in the oats and toast for 1 minute.

3. 3

   Add 480 ml / 2 cups vegetable broth to the oats along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook over low heat for 12 to 15 minutes, stirring occasionally, until creamy and tender. If needed, add a few more spoonfuls of broth to adjust the texture.

4. 4

   For the sauce, heat 1/2 tablespoon olive oil and the remaining butter in a small skillet over medium-low heat. Add the leek and a pinch of salt, and cook for 5 to 6 minutes until very tender. Add the remaining garlic and cook 30 seconds more. Pour in 240 ml / 1 cup vegetable broth and the coconut milk; simmer for 3 to 4 minutes. Add the zest of 1 lime and 2 tablespoons / 30 ml of its juice. Cook 1 minute more and season with salt and black pepper.

5. 5

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

6. 6

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the sea bass for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until just cooked through and flaky. If you prefer, finish it in the oven for 2 minutes at 200 °C / 400 °F after searing.

7. 7

   Turn off the heat under the creamy oat rice and stir in half of the chopped parsley and a few drops of lime juice for freshness.

8. 8

   Serve a base of creamy savory oats on each plate. Place a sea bass fillet on top or alongside, add the roasted squash, and spoon over the leek-lime sauce. Finish with the remaining parsley and a few extra drops of lime juice.