Chilean Sea Bass With Ginger-Soy Mash by Byrontalbott

Ingredients

• 450g (1 lb) chilean sea bass fillets
• 500g (1.1 lb) yukon gold potatoes, peeled and cubed
• 1 tbsp fresh ginger, finely grated
• 2 tbsp soy sauce
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 tbsp neutral oil (for searing)
• 1/2 tsp kosher salt

Instructions

1. Place cubed potatoes in a pot of cold salted water, bring to a boil, and cook for 15-18 minutes until fork-tender.
2. Drain the potatoes and return them to the pot over low heat for 1 minute to evaporate excess moisture.
3. Mash the potatoes with butter, heavy cream, grated ginger, and soy sauce until smooth and creamy; set aside and keep warm.
4. Pat the sea bass fillets thoroughly dry with paper towels and season lightly with salt.
5. Heat oil in a non-stick skillet over medium-high heat until shimmering.
6. Place fillets in the pan, skin-side down if applicable, and sear for 4-5 minutes without moving until a golden crust forms.
7. Flip the fillets carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
8. Serve the fish immediately atop a generous portion of the ginger-soy mash.