Steamed Sea Bass with Chilli on Roasted Garlic Sweet Potato with Leek and Lemon Butter Sauce

Steamed sea bass served with roasted garlic sweet potato wedges, broccoli, and a zesty leek and lemon butter sauce.

Estimated Nutrition

	Per Serving	Total
Calories	985.4 kcals	985.4 kcals
Carbohydrates	41.5 grams	41.5 grams
Fat	76.2 grams	76.2 grams
Protein	32.8 grams	32.8 grams

Cook Time

25 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

25
g

Butter

dotted on fish

25
g

Butter

for sweet potato

25
g

Butter

for sauce

Fruits

0.5
piece

Lemon

sliced

0.5
piece

Lemon

zest and juice only

Liquids

3
tbsp

White Wine

NutsSeeds

2
clove

Garlic

whole in skins, crushed

1
tbsp

Rosemary

fresh, chopped

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

1
tsp

Sesame Oil

Seafood

1
piece

Sea Bass

fillet, skin scored

Vegetables

1
piece

Red Chilli

chopped

55
g

Broccoli

florets

0.5
piece

Sweet Potato

cut into wedges

0.5
piece

Leek

sliced into rings

Steps

Preheat the oven to 180°C and boil a pan of salted water.
Place sea bass on aluminium foil and top with butter pieces.
Add wine, lemon, and chilli to the fish then seal the foil parcel.
Steam the parcel and broccoli in a basket for 6-8 minutes until cooked.
Fry sweet potato wedges and garlic in butter and sesame oil for 4 minutes.
Season with rosemary, salt, and pepper then bake for 10 minutes.
Sauté leeks in butter, add lemon zest and juice, then reduce slightly.
Plate the bass, broccoli, and potatoes then spoon sauce around the edge.