Sea Bass Sweet Potato and Coconut

Steamed Fillet of Sea Bass with Sweet Potato and Coconut Sweet Corn Succotash

This recipe serves 4 people as a main course

Ingredients

Sweet Corn Succotash

Steamed Sea Bass

Place a piece of grease proof paper on the bottom of your steamer basket.
Place on the fillets of sea bass, arrange the sprouting broccoli around the side of steamer and steam for 3 to 4 minutes over a pot of boiling water.    

Sweet Potato Puree

Lay some sea salt on a baking tray and bake in an oven at 170 for until soft.
Allow to cool a little and spoon the potato into a pot and mash, add a little of the coconut cream to the sweet potato until you have a nice puree.
Season with salt and pepper

Sweetcorn Succotash

Place a medium frying pan on a medium heat.
Add the coconut oil and sauté the red onion, chilli, ginger, peppers and cook for 2 minutes, add the sweet corn, spring onion, lime juice and basil.
Season with salt and pepper  

To Serve 

Place a smear of sweet potato puree on the centre of a plate, carefully lift the sea bass and brocoilli on to the plate, dress the dish with the sweet corn succotash

Chef's Tip

This dish also works well with sea bream, mackerel or salmon, if you are using salmon allow 8-10 minutes for the salmon to steam.
This is a good way to very healthy way to eat fish
Ask you fish monger to scale and pin bone this fillets for you
If you can’t get sprouting broccoli, steam what ever green vegetables you like i.e. spinach, asparagus or kale          

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Meet Our Chef

Passionate about Irish food and loves to innovate.

Our Executive Head Chef Gareth Mullins also frequently appears on TV and radio, he also shares all his recipes here!

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