Sea Bass with Sweet Potato Puree

• 4x130g sea bass fillets
• 1 small carrot
• 1 small zucchini
• 1 tender celery stalk
• 1 tablespoon olive oil
• 1 pinch of salt
• pepper

For the Sweet Potato Puree with Carrot and Leek (For 4 servings)

• 2 medium sweet potatoes
• 3-4 large carrots
• 1 large leek
• 1 tablespoon olive oil
• Nutmeg
• Turmeric
• Juice of one orange
• Salt
• Pepper

1. First, cut the carrot, zucchini, and celery into thin strips, like 'sticks'. Take the sea bass fillet and place it in front of you with the skin side up.
2. Place the vegetable strips vertically and roll the fillet around the vegetables. Season to taste, using pepper and 1 tablespoon of olive oil.
3. Place them in a preheated oven at 180°C for 8-10 minutes. Serve over your sea bass with a little extra virgin olive oil.

For the puree:

4. Boil the sweet potatoes whole with the other vegetables and the leek, using only the white part of the leek.
5. Once they are quite soft, drain them and peel the potatoes under cold water. Put everything together in a blender or use a potato masher to make a cream, adding a little of the water they boiled in if needed.
6. Add a little nutmeg, a little turmeric, and a little orange juice to the mixture for a nicer flavor. Add salt and pepper and serve along with the sea bass.