Grilled sea bass with crispy pieces and padrón peppers

Grilled sea bass with crispy pieces and padrón peppers

Ingredients

- Sea bass loin, 90 g (8 pcs.)

- Padron peppers (120 g)

- Olive oil (40 ml)

- Ground white pepper

- Olive oil to fry the cassava

- Salt

- Potato purée

- Crispy pieces

Method

Cover the sea bass with oil, season with salt and pepper, and roast in a pan or on the grill. Fry the peppers with the oil for frying the cassava. Heat the purée and plate up all the ingredients, sticking the crispy cassava into the purée.

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Method - Crispy Pieces

Ingredients

- Cassava (4 slices)

- Olive oil (150 ml)

- Cured bacon (4 slices)

- Strawberry (1 pc.)

Fry the cassava slices in sunflower oil. Place the bacon and the sliced strawberry between 2 sheets of baking paper, or between two silicone pieces, then bake at 110 °C until crisp.

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