07/01/2026
Poached sea bass fillet on sweet potato with microgreens salad and lemon sauce
2 servings | 55 minutes
INGREDIENTS
• 200 g sea bass fillet
• 150 g sweet potato
• 10 g microgreens
• 100 ml fish velouté
• 20 ml lemon juice
• 30 ml olive oil
• 500 ml water
• 1/2 lemon
• 1 bay leaf
• salt and pepper to taste
PREPARATION
1. Pour water into a pot, add half a lemon sliced, a bay leaf, salt and pepper, and heat until gently simmering.
2. Remove any bones and scales from the sea bass fillet, then lightly season with salt and pepper if desired.
3. When the water begins to simmer, reduce the heat and poach the fish for about 6 minutes, depending on the thickness of the fillet. After poaching, briefly drain the fillet.
4. Cook and peel the sweet potatoes, mash and season to taste.
5. Remove the skin from the poached fillet, dry it and bake at 180 °C until crisp and golden to create fish-skin chips.
6. For the lemon sauce, mix lemon juice with olive oil, add fish velouté and season to taste.
7. Place mashed sweet potato on a plate and top with the poached sea bass fillet. Add the microgreens salad seasoned with olive oil and salt, finish with fish-skin chips on top, and drizzle with the lemon sauce.
