Garlic Butter Bone Broth Seabass by Briony Blenman

Ingredients

• 1 medium sweet potato
• 1 sea bass fillet, about 6-8 oz (170-225 g)
• 1 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• 1/4 small onion, finely sliced
• 1 small garlic clove, minced
• 1/4 carrot, diced small
• 1/4 zucchini (zucchini), diced small
• 1/4 red bell pepper, diced small
• 1 tsp paprika
• 1/2 tsp dried oregano
• 220 ml chicken bone broth or stock
• 4 tsp butter
• 1 tsp lemon juice
• 1 tbsp chopped parsley

Instructions

1. Prick the sweet potato all over and air fry at 190°C for 50 minutes, until soft in the middle.
2. Scoop out the sweet potato flesh and mash it until smooth; keep warm.
3. Heat the olive oil in a pan over medium-high heat, season the sea bass with salt and black pepper, then cook skin-side down for 3-4 minutes until crisp.
4. Flip the fish and cook for 1-2 minutes more, until just cooked through, then remove and set aside.
5. Lower the heat slightly, add the onion with a small pinch of salt, and cook for 2 minutes until softened.
6. Add the garlic, carrot, courgette, and red pepper, then cook for 2 minutes, keeping the vegetables slightly crisp.
7. Stir in the paprika and oregano and toast for 30 seconds until fragrant.
8. Pour in the bone broth, scrape up any browned bits, and boil for about 7 minutes until reduced by about 60%.
9. Taste and adjust seasoning, then lower the heat and swirl in the butter gradually until the sauce looks glossy and emulsified.
10. Finish with lemon juice and parsley, return the sea bass to the pan for 30 seconds, then serve over the sweet potato mash with the saucy vegetables spooned on top.