Pescetarian Pleasures

Sea Bass Papillote with Sweet Potato Gratin and Beetroot & Cumin Dip

Just the colours alone are enough to make you want to make this dish. You wait until you try it! This recipe is not heavy with carbs, and is light and delicate in every sense! The Sea Bass is delicately flavoured, then the garlickey sweet potato gratin is sweetened with coconut milk. The fish and gratin are served with a salad, then all this is complimented with the beetroot and cumin, spicy dip. We were hosting a dinner for 6, and this seemed like the perfect time to share this recipe with you!

What you will need to make this recipe

Ingredients:

6 Sea Bass fillets

5 sweet potato, thinly sliced

4 garlic cloves, peeled and chopped

1 red onion, finely sliced

250ml coconut milk

100g cheese, grated

2 carrots, julienned

1 courgette, julienned

3 beetroot, cooked

1 tsp Harrissa

200ml Greek yoghurt

1 tsp cumin seeds

1 lemon, cut into slices

Method:

Preheat the oven to 180°. In a baking tray add layers of sweet potato, sprinkle with garlic, red onion and pour over about a quarter of the coconut milk. Repeat until you have used up all of the gratin ingredients. Add a hand full of grated cheese to the top and bake in the oven for around 30 minutes.

To prepare the vegetables, julienne the carrots and courgette so you have small batons, roughly the same size.

To make the papillote, remove the skin from each fish fillet. Cut a sheet of baking paper in half lengthwise, lay some carrots and courgette onto it. Place the sea bass fillet on top, and top with a slice of lime or lemon. Season each fillet with salt and pepper, add a drizzle of olive oil and wrap the papillote closed, by turning each end.

Fish cooked in papillote is steamed in the moisture creatid in the little parchment parcel. If it comes open, it won´t cook properly. For extra security, you can use a toothpick to ´sew´the 2 ends of parchment together.

To make the dip, blend the beetroot, yoghurt, garlic, Harissa and cumin seeds with a food processor. As usual, I like to keep a bit of texture in the sauce, but some people prefer it to be smoother.

We served the fish and gratin with a salad of rocket, artichokes and parmesan shavings, but a simple green salad would do. Of course serve with a big dollop on beetroot dip on the side.