Roasted Sea Bass with Parsnip Purée and Crispy Sage Oil

Instructions

1. 1

   Preheat your oven to 400°F. Bring vegetable stock to a boil in a saucepan, add chopped parsnips and simmer for 12-15 minutes until completely tender.

   Tip: Cut parsnips into similar-sized pieces for even cooking.

2. 2

   While parsnips cook, heat 2 tablespoons butter in a small skillet over medium heat. Add sage leaves and let them crisp gently for 2-3 minutes, then pour into a bowl with the olive oil. Set aside to infuse.

   Tip: Don't let the sage burn; it should turn slightly darker but remain fragrant.

3. 3

   Drain cooked parsnips thoroughly and return them to the saucepan. Add remaining 2 tablespoons butter and milk, then blend with an immersion blender until you achieve a smooth, creamy purée.

   Tip: For an extra silky texture, press the purée through a fine-mesh sieve.

4. 4

   Season parsnip purée with half the salt, a pinch of pepper, and lemon zest. Taste and adjust seasoning. Transfer to a piping bag or serving spoon.

   Tip: Keep the purée warm over low heat, stirring occasionally.

5. 5

   Pat sea bass fillets dry with paper towels and place skin-side up on a parchment-lined baking sheet. Season generously with remaining salt and pepper.

   Tip: Dry skin ensures a crispier texture when roasted.

6. 6

   Roast sea bass for 12-14 minutes until the flesh is opaque and flakes easily with a fork. The skin should be golden and crispy.

   Tip: Don't overcook; sea bass dries out quickly. Check for doneness at the thickest part of the fillet.

7. 7

   While fish roasts, toast panko breadcrumbs in a dry skillet over medium-high heat for 3-4 minutes, stirring frequently until golden and fragrant.

   Tip: Toast the breadcrumbs just before serving so they stay crispy.

8. 8

   To plate, spoon a dollop of parsnip purée onto each warm plate. Top with roasted sea bass fillet and drizzle with sage-infused oil. Garnish with toasted breadcrumbs, a thyme sprig, and a squeeze of fresh lemon juice.

   Tip: Serve immediately while the fish is hot and the breadcrumbs are still crunchy.