Seared Sea Bass with Prawns, Roasted Corn Cream, and Warm Cucumber Dill Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the corn on a tray, toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 12 minutes at 220 °C / 425 °F, stirring halfway through, until lightly charred in spots.

2. 2

   While the corn roasts, pat the sea bass fillets and prawns dry with paper towels. Season both with the sweet paprika, half of the lemon zest, 1/2 teaspoon salt, and black pepper.

3. 3

   In a medium skillet over medium heat, melt 1 tablespoon butter with 1/2 tablespoon olive oil. Add half of the shallot and 1 garlic clove. Cook for 2 minutes until fragrant. Stir in the roasted corn and fish stock, cook for 3 minutes, then add the coconut cream. Cook 2 minutes more, then blend until smooth. Adjust with salt and black pepper and keep warm over very low heat.

4. 4

   For the warm vinaigrette, heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add the remaining shallot and garlic and cook for 1 minute. Add the cucumber and cook 1 minute more, just to warm it slightly while keeping it fresh. Pour in the white wine and reduce for 2 minutes. Remove from the heat and stir in the lemon juice, dill, chives, and a pinch of salt.

5. 5

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Place the sea bass fillets skin-side down and cook for 4 to 5 minutes until the skin is crisp. Flip them, add 1/2 tablespoon butter, and cook 1 to 2 minutes more, or until the fish is just cooked through. Remove and set aside.

6. 6

   In the same skillet, add the remaining 1/2 tablespoon olive oil if needed. Cook the prawns for 1 1/2 to 2 minutes per side until pink and firm. Add the remaining 1/2 tablespoon butter at the end for gloss.

7. 7

   To serve, spoon the roasted corn cream onto the plates. Top with one sea bass fillet and 3 prawns per serving. Finish with the warm cucumber dill vinaigrette over and around the seafood. Serve immediately.