Sea Bass in Yellow Pepper Basil Sauce with Toasted Coconut Rice and Lemon Zucchini

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the yellow peppers on a sheet pan, toss them with 15 ml (1 tbsp) olive oil and a pinch of the salt and pepper. Roast for 18 minutes, until tender with lightly browned edges.

2. 2

   While the peppers roast, set a medium saucepan over medium heat. Add the shredded coconut and toast for 2 to 3 minutes, stirring often, until golden and fragrant. Remove half of the toasted coconut and reserve it for finishing.

3. 3

   In the same saucepan, add the jasmine rice, water, coconut milk, 3 g (1/2 tsp) salt, and a pinch of pepper. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   Heat 15 ml (1 tbsp) olive oil in a small skillet over medium heat. Sauté the shallot for 2 minutes. Add the garlic and cook 30 seconds more. Stir in the roasted yellow peppers, stock, and half of the basil. Cook for 2 minutes, then blend with 15 ml (1 tbsp) lemon juice until smooth. Return the sauce to the skillet and keep warm over very low heat.

5. 5

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

6. 6

   Heat the remaining 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Cook the sea bass fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and just opaque in the center.

7. 7

   In another skillet over medium-high heat, sauté the zucchini for 4 to 5 minutes until tender but still firm. Add the lemon zest, the remaining lemon juice, and the remaining basil cut into strips. Toss for 30 seconds and remove from the heat.

8. 8

   Fluff the coconut rice with a fork. Serve a bed of rice, place the sea bass fillets on top or alongside, spoon over the yellow pepper sauce, and finish with the reserved toasted coconut. Serve with the lemon zucchini.