Pan Seared Sea Bass with Curried Sweet Potato Puree and Spinach
Serves 225 mins prep30 mins cook
A delicious and healthy meal featuring pan-seared sea bass served alongside a flavorful curried sweet potato puree. The recipe provides clear steps for preparing both components, creating a well-balanced dish.
0 servings
What you need
fl oz lemon juice
tsp salt
fl oz cooking oil
clove garlic clove
tsp fresh ginger
tbsp butter
tsp curry powder
tsp red pepper flake
cup coconut milk
cup chicken broth
lb sweet potato
tsp turmeric powder
tsp kosher salt
tsp ground cardamom
tbsp unsalted butter
Instructions
Sweet Potato Puree: 1. In a medium pot over medium heat, add 1/4 cup butter and onions. Cook until onions are translucent, about 2 minutes. 2. Add garlic, turmeric, curry powder, cardamom, and red pepper flakes. Cook for an additional 2 minutes. 3. Add the sweet potatoes and broth. Season with 1 teaspoon kosher salt and mix. Bring to a simmer, cover and cook for 15 to 20 minutes, until sweet potatoes are cooked through and easily mashable with a spoon. 4. Use an immersion blender to puree the potatoes. Mix in coconut milk and 2 teaspoons fresh ginger. Season with salt to taste. Pan Seared Sea Bass: 1. Pat sea bass filets dry and season with salt and pepper. Let sit at room temperature for 20 minutes. 2. In a pan over medium-high heat, add oil and add fish skin side down. Sear for 4 minutes undisturbed. Flip and cook undisturbed for another 3 minutes. 3. Lower heat to medium. Add 3 tablespoons butter and 1/2 lemon zest and baste for 2 more minutes. Serve immediately, drizzled with lemon juice.View original recipe