Glutenvrij Vis Seizoensproduct Chef's Special Diner Seizoensgerecht

Chef's Special: Grilled Sea Bass with Sweet Potato Puree and Green Asparagus

A stunning dish that will be the star of any dinner! A delicious piece of sea bass, perfectly grilled to a crispy exterior but tender and juicy inside, served on a bed of velvety sweet potato puree and fresh green asparagus. Not only does it look stunning, but it also tastes exquisite. No stress, let's make this amazing dish together!

Preparation Time
45 min
Difficulty
Gemiddeld
Servings
4

Ingredients

  • 4 sea bass fillets
  • 800 g sweet potatoes
  • 500 g green asparagus
  •  salt and pepper
  • 2 tablespoons olive oil
  • 1 lemon
  •  fresh parsley for garnish
Nutritional Facts
Fat 14g
Kcal 520
Protein 38g
Carbs 58g

Instructions

  1. 1 Peel the sweet potatoes and cut them into cubes. Boil them until soft.
  2. 2 While the potatoes are cooking, blanch the asparagus in boiling water until bright green and crispy.
  3. 3 Preheat the grill to medium-high heat and rub the sea bass fillets with salt, pepper, and olive oil.
  4. 4 Grill the fish for about 4 minutes on each side, until the skin is crispy and the flesh is tender and juicy.
  5. 5 Puree the cooked sweet potatoes into a smooth puree. Season with salt and pepper.
  6. 6 Serve each fillet on a bed of sweet potato puree, with the asparagus on the side. Garnish with a slice of lemon and fresh parsley.