Sea bass

  • Serves 4
  • 5 Sweet potatoes peeled and sliced
  • 1 Aubergine sliced
  • 1 Garlic clove finely chopped
  • Half a red onion finely chopped
  • Olive oil
  • 300g Baby spinach
  • 4 Sea bass fillets
  • Ceviche
  • Half a mango chopped
  • 2 Spring onions finely chopped
  • 8 Baby tomatoes quartered
  • 1 Avocado chopped
  • 1 Pack of crayfish tails
  • Mint, dill and coriander finely chopped
  • Handful of rocket leaves chopped
  • Juice of 3 limes
  • Put the sweet potato, aubergine, garlic and red onion into an ovenproof dish. Sprinkle liberally with olive oil. Cover and bake in the oven for 40 minutes at 160°C
  • Mix together the ingredients for the ceviche in a bowl.
  • Steam the spinach for about 4 minutes.
  • Cook the sea bass by steaming or gently frying for a few minutes in olive oil.
  • Compile the dish by putting the sweet potato and aubergine bake at the bottom. Cover it with a layer of spinach put the sea bass on top and serve the ceviche on that or at the side of the dish.