The finished recipe. Pan-Seared Seabream with Sweet Potato Coconut PuréeIngredients 1 to 6. 200g Seabream fillet. 100g Sweet potato. 80g Asparagus. 65g Green peas. 34ml Coconut milk. 3 sprays Olive oilStep 1. Peel and dice the sweet potato, then boil or steam until completely soft, around 15 minutes. Drain well and blend with the coconut milk until smooth, seasoning with salt and a little white pepper.Step 2. Keep warm. Blanch the asparagus and peas in salted boiling water for 2 minutes, then refresh in ice water and drain.Step 3. Pat the seabream dry, score the skin lightly and season both sides. Spray the pan with olive oil, heat until just smoking, and lay the fillet skin-side down, pressing gently for the first 20 seconds.Step 4. Cook 3 to 4 minutes until the skin is crisp and the flesh has turned opaque two-thirds up, then flip for 45 seconds and rest.Step 5. Spoon the purée onto the plate, add the greens, and set the fish skin-side up.
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