Sea bass with mashed sweet potatoes, confit tomatoes with sweet basil
- 4 filets sea bass with skin
- 500g sweet potatoes
- 1 clove of garlic
- 150g tomatoes
- skin removed
- cut into cubes
- 5 sweet basil leaves (or Thai)
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Cook the potatoes with the skin about 15 minutes. Mash them, add a little olive oil and chopped garlic, salt and pepper.
Sauté the diced tomatoes with olive oil, salt and then add the finely chopped basil. Fry the fillets of bass, browning well on the skin side.
On a plate, prepare the mash, place the sea bass beside and add three spoonfuls of tomato.
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