Sea bass fillet with spicy peanut sauce and tomato corn confit

Ingredients

• 4 servings sea bass fillet (about 150 g each)
• juice of ½ lemon
• 1 Shallot
• 1 chili pepper
• 5 tbsp oil
• 200 ml fish stock (from a can)
• 2 tbsp peanut butter
• Lemon juice
• a pinch sugar
• Salt
• freshly ground pepper
• 750 g tomatoes
• 1 small can corn kernels
• 1 tbsp oil
• Salt
• a pinch cayenne pepper
• 1 tsp chopped parsley

Instructions

1. 1.

   First, for the tomato corn confit, score the tomatoes crosswise, blanch them in boiling water for 1 minute, cool and peel. Quarter the tomatoes, remove seeds and finely dice the flesh. Drain the corn.

2. 2.

   Rinse sea bass fillets, pat dry and drizzle with lemon juice.

3. 3.

   Peel and finely dice the shallot. Slice the chili pepper, remove seeds, rinse and finely chop. Heat 1 tbsp oil. Sauté onion and chili. Add fish stock and stir in peanut butter. Let sauce thicken slightly.

4. 4.

   For the tomato corn confit heat oil. Briefly sauté tomatoes. Add corn, mix and warm. Season with salt and cayenne pepper. Stir in parsley. Keep warm.

5. 5.

   Pat fillets dry and season with salt and pepper. Heat remaining oil and fry fillets about 3 minutes per side. Finish sauce with lemon juice, sugar and salt. Strain sauce and whisk with a hand mixer. Plate sea bass with sauce and tomato corn confit.