Sea bass with sweet almond puree

The recipe for sea bass with sweet almond purée

Discover how to prepare this fish with Delaviuda almond paste.

Write down the steps and ingredients to surprise everyone.

Ready to try almond paste in this dish?

Place 300 g pumpkin chunks and 100 g potato on a baking tray. Drizzle with 10 ml olive oil and season with 3 g salt and 3 g pepper.
Bake at 180°C for 20 minutes or until tender and golden brown.
In a large frying pan, melt 15 g butter over a medium heat. Add the fillets and cook for 4 minutes on each side. Remove from the heat and set aside.
When the pumpkin is ready, mash with 60 g almond paste to a smooth, creamy puree.
Serve the sea bass fillets on a bed of almond pumpkin puree and garnish with 5 g of sprouts.

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