Grilled Sea Bass with Carrot Purée and Charred Carrot Ribbons

Instructions

1. 1

   Peel 1 lb of carrots and cut into 1-inch pieces. Boil in salted water for 12-15 minutes until very tender, then drain and reserve.

   Tip: Tender carrots blend into a silky purée more easily than undercooked ones.

2. 2

   While carrots cook, use a vegetable peeler to create thin ribbons from the remaining 0.5 lb of carrots. Set aside on paper towels.

   Tip: Peeling lengthwise along the carrot creates longer, more elegant ribbons.

3. 3

   Heat 1 tablespoon of butter in a saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then add cooked carrots and vegetable broth. Simmer for 3 minutes.

4. 4

   Pour the carrot mixture into a blender, add 1 tablespoon of butter and a pinch of salt, and purée until completely smooth. Transfer to a warm bowl and cover.

   Tip: A warm purée enhances the overall presentation when plated with hot fish.

5. 5

   Pat sea bass fillets dry and season both sides with salt and pepper. Lightly brush the skin side with 1 tablespoon of olive oil.

   Tip: Drying the fillets ensures better crisping on the grill.

6. 6

   Heat a grill pan or outdoor grill to medium-high heat (around 400°F). Place bass skin-side down and grill for 5-6 minutes without moving. Flip carefully and grill for another 3-4 minutes until cooked through.

   Tip: Don't flip too early—let the skin crisp completely before turning.

7. 7

   In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add carrot ribbons, shallot slices, and thyme sprigs. Sauté for 4-5 minutes, stirring gently, until the carrots are lightly charred and tender. Season with salt and pepper.

   Tip: Watch carefully to prevent the delicate ribbons from burning—a light char adds depth.

8. 8

   To plate, spoon a generous dollop of carrot purée in the center of each plate. Top with a grilled sea bass fillet and crown with the charred carrot ribbons and shallots. Finish with a squeeze of fresh lemon juice and a small thyme sprig.