Steamed Sea Bass with Sweet Potato Purée

Ingredients

• 2 sprigs thyme
• 10 g ginger
• 8 sea bass fillets (about 90 g each)
• 4 tbsp olive oil
• Salt
• Pepper
• 4 potatoes (100 g each)
• 1 small sweet potato (300 g)
• 40 g walnut kernels
• 100 ml milk (3.5% fat)
• 1 tbsp lime juice
• Cayenne pepper

Instructions

1. 1.

   Wash thyme, pat dry and remove leaves from stems. Wash ginger and slice thinly. Pat fish dry, then combine with ginger, thyme, olive oil, a pinch of salt and pepper in a baking dish; gently mix and cover for 15 minutes in the refrigerator to marinate.

2. 2.

   Meanwhile peel, wash, and dice potatoes and sweet potato. Boil them covered in salted water over medium heat for about 30 minutes until tender.

3. 3.

   Steam the marinated fish in a steamer or steaming basket for 10–15 minutes. Chop walnuts.

4. 4.

   Heat milk in a small pot. Drain the cooked potatoes, let them dry briefly, then mash with the hot milk. Season with lime juice, salt and a touch of cayenne pepper.

5. 5.

   Spoon the purée onto plates, arrange sea bass fillets on top, sprinkle walnut pieces over, and serve immediately.