Grilled Sea Bass with Parsnip Purée and Crispy Sage

Instructions

1. 1

   Bring vegetable broth to a boil in a pot, add chopped parsnips and cook for 12-15 minutes until completely tender. Drain and transfer to a blender with warmed milk, 2 tablespoons olive oil, salt, and pepper. Blend until smooth and creamy, then set aside and keep warm.

   Tip: For extra creaminess, add an additional tablespoon of butter to the purée.

2. 2

   Pat sea bass fillets dry with paper towels and season generously on both sides with salt, pepper, and lemon zest. Rub lightly with 1 tablespoon olive oil.

   Tip: Dry fish grills better and develops a better crust.

3. 3

   Heat a grill pan or outdoor grill to medium-high heat. Once hot, place bass skin-side down and grill for 4-5 minutes without moving, allowing the skin to crisp. Flip gently and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate.

   Tip: Don't flip too early or the skin will stick. Use a long spatula and work confidently.

4. 4

   In a small skillet, heat 3 tablespoons olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Gently add sage leaves and fry for 1-2 minutes until they become crispy and fragrant, then remove with a slotted spoon and drain on paper towels.

   Tip: Be careful as the oil may splatter when the sage hits the heat. Keep the heat moderate to prevent burning the garlic.

5. 5

   Divide parsnip purée among four plates, creating a shallow well in the center. Top each with a grilled sea bass fillet, skin-side up.

   Tip: A warm plate keeps your dish at the perfect serving temperature.

6. 6

   Drizzle the garlic-sage infused oil around the plate, top each fillet with crispy sage leaves and a fresh thyme sprig, then finish with a squeeze of lemon juice and a light dusting of sea salt.

   Tip: Reserve some of the crispy sage for garnish to maintain texture contrast in every bite.