Sea Bass with a Vegetable Ensemble

Preparation 15 minutes
Cooking 25 minutes
Serves 4

Ingredients for the fish:

4 sea bass fillets (1 fillet = 110g)
2 garlic cloves, finely chopped
1 onion, finely chopped
100ml white wine
1 tablespoons sunflower spread
A small handful of parsley, finely chopped
Few leaves of curly-leaf parsley, to decorate
½ lemon, juiced, and 4 slices to decorate
Ground pepper

Ingredients for the stuffed open mushroom

4 large Portobello mushrooms
4 tbsp breadcrumbs
20g pistachios, chopped
4 tablespoons mild mozzarella and cheddar, readily grated in a pack
1 teaspoons olive oil, and some to grease the foil
A small handful of parsley, finely chopped
Ground pepper

For the sweet potato:

650g sweet potatoes (or 4 medium sized sweet potatoes), diced
2 tablespoons olive oil, or oil spray
Sprinkle of rosemary, fresh or dried
Ground pepper

250g cherry tomatoes, on the vine

Method

  • Preheat the oven to 180°C.  Prepare two baking trays, line both with foil and grease one with olive oil.  Finely chop the garlic cloves and onion and leave aside.  Then prepare the sweet potato by peeling the skin, cutting them into cubes and placing them on the non-greased tray.  Drizzle the olive oil or use a cooking oil spray over the sweet potatoes and place them in the oven for 25 minutes. 
  • In the meantime, in a small bowl, combine the breadcrumbs, cheese, pistachios, parsley and stir with a teaspoon of olive oil and some ground pepper.  Wipe the outside of the mushrooms with dry fingers (do not rinse under water as this makes the mushrooms soggy), place on the other greased baking tray with the stalks facing up.  Fill the mushrooms with the breadcrumb and pistachio mixture and place in the oven for 15 minutes.  After the mushrooms have been in the oven of 15 minutes, place the tomatoes in the oven next to them.
  • Over a medium heat, melt half a tablespoon of sunflower spread in a frying pan and cook the onions and garlic until brown and leave aside in a dish.  Using the other half of the spread, cook the sea bass fillets in a non stick pan, skin side down for 3 minutes.  Add the squeezed lemon juice and white wine and let them cook for another few minutes.  Pour the garlic and onions back into the surrounding juice, and add the chopped parsley.  Turn over the fillets and cook for another 2 minutes. 
  • Place all the components on a plate, and decorate the sea bass with a lemon slice and few whole leaves of parsley.