Roast fillet of sea bass with parsnip purée & caramelised garlic Recipe

Preheat the oven to 400°F (200°C).

In a pot of salted boiling water, cook the parsnips until tender. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until golden and fragrant, about 2 minutes. Remove the garlic from the skillet and set aside.

Season the sea bass fillets with salt and pepper. In the same skillet, heat another tablespoon of olive oil. Place the fillets skin-side down and cook for 4-5 minutes, until the skin is crispy. Flip and cook for an additional 2-3 minutes.

Meanwhile, prepare the parsnip purée. In a blender or food processor, combine the cooked parsnips, caramelised garlic, salt, pepper, and remaining olive oil. Blend until smooth and creamy.

Serve the sea bass fillets on a bed of parsnip purée. Garnish with fresh parsley.