Sweet & Salty Sea Bass Mash

Total Time: 30 mins

Level: Easy / Medium

Servings: 4 People

The mash potato for this dish uses the creaminess from coconut oil and the saltiness from soy sauce for a zingy, Asian-fusion twist on a British classic.

We’ve paired this creamy comforting base with flaky, melt-in-your-mouth line-caught sea bass for a match made in seafood heaven.

Yes, some people may find the toppings a little controversial; but sweet, fruity bursts of pomegranate with a nutty crunch of almonds compliments the Asian flavours of lime and coriander to create the perfect autumnal dish for the changing of the seasons.

Go on…give it a whirl.

Ingredients

2 fillets sustainable, line caught sea bass
3-4 sweet potatoes
2 tbsp coconut oil
2 tbsp maple syrup
1 + 1/2 tbsp soy sauce
Oil, salt, & pepper for cooking & seasoning
1 lime
Handful of flaked almonds
Handful of pomegranate seeds
Sprinkling of fresh coriander

Method

Chop the sweet potato into chunks (remove the skin if you prefer your mash without skin!) Boil in a pot for 15-20 minutes until soft, remove from the heat, and drain.
Add 2 tbsp of coconut oil, 2 tbsp maple syrup, and 1 and a half tbsp of soy sauce to the potatoes and MASH until creamy. Return the lid to keep it warm while you cook the fish.
Lightly coat a non-stick frying pan with olive oil over a medium to high heat. When the pan is hot, add the fillet to the pan skin-side down, and press on the fish so it doesn't curl. Cook for 3-4 minutes so the skin goes nice, crispy, and golden, then carefully flip the fish and cook for a minute to seal on the other side.
Dollop out the sweet potato mash, and add the hot fish over the top, making sure you drizzle any cooking juices as you go. Top with flaked almonds, pomegranate seeds, coriander and lime wedges for a bit of zing! Serve immediately and enjoy!