CHILEAN SEA BASS INSPIRED BY JURASSIC PARK

Start by peeling and spiralizing your sweet potato. In a bowl combine cornstarch and water until it makes a slurry. Add your spiralized sweet potatoes and mix until fully coated.

Heat some vegetable oil in a deep skillet to 350°F and drop in your sweet potatoes. Fry for 3-5 minutes. Remove and place on a paper towel lined plate. Separate the sweet potatoes as best you can and season with salt. Set aside.

Par-boil your green beans for about 3 minutes and then shock in an ice bath. Set aside.

Finely chop fresh rosemary and a small shallot. Set aside. Slice the cherry tomatoes in half and set them aside as well.

Preheat a skillet over medium high heat. Add some vegetable oil to the pan and then add your Chilean sea bass, skin side down, to the pan. Once it’s brown on the skin side, flip and then place in a 400°F oven until it reaches an internal temperature of 135°F.

Remove the fish from the pan and set aside. Dab away some of the excess fat from the pan and over a medium heat add shallots and sauté for about 1 minute before adding dry white wine and chicken stock. Whisk until all the fond is off the bottom of the pan.

Add chopped rosemary and then simmer to reduce by about half. Add some chopped parsley and the lemon juice. Stir to combine.

Add chilled green beans to the sauce. Season with salt and pepper and cook for a few minutes. Remove green beans set aside.

Remove the pan from heat. Add butter to the sauce and stir to combine.

On a plate add your lemon juice and top with green beans. Slice your sea bass into strips and add in between green beans. Add your halved cherry tomatoes and top with fried sweet potato straws.

Serve and enjoy!