Grilled sea bass fillet, sweet potato with smoked tomato sauce
We were thinking about a melt-in-the-mouth vegetable to accompany this perfectly cooked sea bass. That is why we have chosen the sweet for this dish; it has been grilled and then cooked in a tomato cardamom lime sauce for a sweet and tangy flavour.
Other recipes
Ingredients
Portions:
4
200 g
sea bass fillet
150 g
sweet potato
For the smoked tomato sauce:
50 g
cherry tomatoes
2 tbsp
tomato paste
1 piece
onion, diced
2 cloves
garlic, minced
1 tbsp
olive oil
1 tsp
smoked paprika
0.5 tsp
ground cardamom
1 piece
lime, juiced
fine salt, to taste
ground white pepper, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your grill to medium-high heat.
- Peel and slice 150 g of sweet potato into 1 cm thick rounds.
- Season 200 g sea bass fillet with fine salt and ground white pepper to taste, then grill for 3-4 minutes on each side until cooked through. Remove and set aside.
- In a saucepan, heat 1 tbsp olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté until translucent.
- Add 50 g cherry tomatoes, 2 tbsp tomato paste, 1 tsp smoked paprika, and 0.5 tsp ground cardamom. Stir and cook for 5-7 minutes until the cherry tomatoes soften.
- Add the juice of 1 lime and adjust seasoning with fine salt and ground white pepper. Mix well and simmer for an additional 2 minutes.
- Serve the grilled sea bass fillet over the sweet potatoes and drizzle with the smoked tomato sauce.