Chilean Sea Bass with Onion Marmalade and Spicy Sweet Potato Sauce

1 serving

20 minutes

Chilean sea bass with onion marmalade and spicy sweet potato sauce is a refined dish that combines the tenderness of fish, the sweet caramelized depth of onion marmalade, and the velvety spice of sweet potato sauce. Sea bass, a fish with soft white flesh, pairs perfectly with the sweet-and-sour marmalade based on red wine and honey, giving it a rich, complex flavor. The dish is complemented by a spicy sweet potato sauce with hints of creamy sweetness and spices, creating harmony on the plate. It evokes European culinary traditions where exquisite sauces and perfect texture are key to admiration. Serving it with watercress salad adds freshness and transforms it into a true work of gastronomic art.

Energy value per serving

• Calories: 815.3
• Proteins: 37.5g
• Fats: 33.8g
• Carbohydrates: 74g

Ingredients

• Chilean sea bass fillet: 160 g
• Salt: 1 g
• Onion: 400 g
• Vegetable oil: 15 ml
• Red dry wine: 150 g
• Flower honey: 15 g
• Sweet potato: 100 g
• Cream 30%: 30 g
• Honey: 5 g
• Butter: 5 g

Cooking steps

1. Chop the peeled onion into small cubes and sauté in a mixture of vegetable and butter. The onion should be cooked until soft. Add red wine and reduce to one-third of the volume. Add honey and fresh thyme leaves. Season with salt and pepper to taste. If necessary, add sugar. The consistency of the 'jam' should be thick and hold its shape, with a sweet and sour taste.

   Required ingredients:

   • Onion: 400 g
   • Vegetable oil: 15 ml
   • Butter: 5 g
   • Red dry wine: 150 g
   • Flower honey: 15 g
   • Salt: 1 g

2. Wash the sweet potato, peel it. Cut into small random pieces. In a heated saucepan, add oil and sweet potato, sauté lightly, add all spices and sauté again, add cream and honey, cook until the sweet potato is soft, blend until smooth, dilute with hot water to sauce consistency if needed.

   Required ingredients:

   • Sweet potato: 100 g
   • Vegetable oil: 15 ml
   • Cream 30%: 30 g
   • Honey: 5 g

3. Marinate the sea bass; place the fillet skin-side down in a heated pan, fry on medium heat for 3-4 minutes, then flip and fry for another 3 minutes, finishing in the oven if necessary.

   Required ingredients:

   • Chilean sea bass fillet: 160 g
   • Salt: 1 g

4. Place onion marmalade in the center of the plate, top with cooked fish, and drizzle sauce randomly around the plate. You can use cress salad for garnishing the finished dish.

   Required ingredients:

   • Onion: 400 g