This Chilean Sea Bass Will Impress Everyone | Simple Recipe

This elegant dish pairs tender, buttery Chilean sea bass with a smooth and naturally sweet mashed sweet potato base. The fish is simply seasoned and oven-baked to perfection, while the sweet potatoes are roasted for extra flavor, then mashed with butter and salt. Finished with fresh chives and micro greens, it’s a simple yet restaurant-quality meal you can make at home.

Ingredients (3 servings)
3 Chilean sea bass fillets (about 1.5 inch / 4 cm thick)
3 medium sweet potatoes
1 - 2 Tbsp butter (divided)
Salt & freshly ground black pepper, to taste
Chives, chopped (for garnish, optional)
Microgreens (for garnish, optional)

Instructions
1. Roast sweet potatoes: Preheat oven to 400°F (200°C). Place whole sweet potatoes on a baking sheet and bake 50 - 60 minutes, until soft when pierced with a fork.
2. Bake sea bass: Pat fillets dry. Season with salt and pepper. Place on a baking sheet lined with parchment. Brush with melted butter (or place a small piece of butter on top). Bake at 400°F (200°C) for 20-22 minutes, until fish is opaque and flakes easily with a fork.
3. Mash potatoes: Peel baked sweet potatoes, transfer to a bowl, and mash with butter and salt using a potatoes masher or hand blender until creamy.
4. Assemble: Spoon sweet potato mash onto each plate, top with baked sea bass, and garnish with chopped chives and microgreens.
5. Serve: Enjoy warm, straight from the oven.