Pan Fried Fillets of Sea Bream with Parsnip Purée

This recipe will serve four people as a main

Ingredients

Baby Beetroot

Scrub the 12 baby beetroot under cold running water to remove any soil, place a large piece of foil on a baking tray and place the 2 sprigs thyme, 1 clove garlic, and pinch of sea salt along with the washed beetroot. Place in a pre-heated oven at 180 for 20 minutes or until tender. Set to one side until ready to serve.

Parsnip Purée

To make the parsnip puree, peel and cut into even size pieces, place the parsnip in a pot with the cream and a splash of water, cover with a lid and cook until soft about 10 minutes. Place in a food processor with the butter and blend for 3 minutes until smooth, season with salt and pepper.

Dressing

In a small bowl place the olive oil, shallot, lemon segments and capers and mix.

To plate

To cook the seabass Pan Fry the fish skin side down until crisp which should take about 3 minutes, just turn over at the end and add a knob of butter and a squeeze of lemon juice. Heat up the puree, check for seasoning and put a few dollops on the bottom of the bowl or plate. Then place the fish fillets on top, and the cooked baby beetroot around spoon some of the dressing around the plate.

Chef's tips

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