Sea Bass with Amaranth-Cilantro Crust, Lemon Parsnip Purée, and Garlic Sautéed Mushrooms

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the sea bass fillets dry with paper towels and set aside.

2. 2

   Place the parsnips and potato in a medium saucepan with enough water to cover. Add 1 garlic clove and a pinch of salt. Bring to a boil and cook over medium heat for 15 to 18 minutes, until very tender.

3. 3

   While the parsnips and potato cook, combine the puffed amaranth, half of the chopped cilantro, the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a plate.

4. 4

   Brush the flesh side of the sea bass fillets with 1 tablespoon olive oil and gently press them into the amaranth mixture to create an even crust.

5. 5

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Place the fillets skin-side down and cook for 3 minutes, until the skin starts to brown. Transfer the skillet to the oven and bake for 5 to 7 minutes at 220°C / 425°F, until the fish is cooked through and the crust is lightly toasted.

6. 6

   Drain the parsnips, potato, and cooked garlic. Blend or mash with 2 tablespoons olive oil, 2 tablespoons lemon juice, and 60 to 120 ml (1/4 to 1/2 cup) vegetable broth or water, depending on the texture you want. Season with salt and black pepper to taste and keep warm.

7. 7

   In another skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook for 4 to 5 minutes without stirring too much, until browned. Stir in the 2 chopped garlic cloves, the remaining cilantro, and 60 ml (1/4 cup) vegetable broth or water. Cook 2 minutes more until the liquid reduces slightly. Add 1 tablespoon lemon juice, salt, and black pepper.

8. 8

   Spoon the lemon parsnip purée onto each plate. Set a sea bass fillet on top and serve with the garlic sautéed mushrooms. Finish with a few drops of the remaining olive oil if desired.