Surinamese Sea Bass with Sweet Potato and Corn Medley

Surinamese Sea Bass Delight

Imagine the succulent flavors of the Surinamese coast meeting the rich and diverse tastes of the land. This dish is a masterpiece of Surinamese cuisine, balancing the tender, delicate sea bass with the exciting crunch of a aji pepper-infused sweet potato and corn medley. This delightful dish is an explosion of flavors, a true testament to the omnivore’s joy of combining land and sea, perfect for a gourmet evening for two, bringing the authentic taste of Suriname to your home.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes, Cooking Time: 40 minutes

Ingredients

• 2 sea bass fillets, 300 grams
• 30 ml lime juice
• 50 grams red onion, thinly sliced
• 20 grams fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 aji pepper, chopped
• 400 grams sweet potato, diced
• 150 grams corn kernels
• 10 ml olive oil
• 5 grams salt
• 3 grams pepper
• 5 grams fresh parsley, chopped

Method

• Preheat the oven to 200°C. While heating, marinate the sea bass fillets with lime juice, garlic, salt, and pepper. Let them rest for 15 minutes to soak in the flavors.
• Spread the diced sweet potato and corn kernels on a baking tray. Drizzle with olive oil, and sprinkle aji pepper, red onion, and salt. Toss to coat evenly and roast in the oven for 30 minutes, or until the sweet potato is tender.
• As the sweet potato and corn roast, heat a non-stick skillet over medium heat. Cook the marinated sea bass fillets, skin-side down first, for 4 minutes on each side until golden brown and cooked through.
• Once the roasted sweet potato and corn are ready, remove from oven, and toss them with chopped cilantro and parsley.
• Plate the roasted sweet potato and corn medley and place the seared sea bass fillets on top. Garnish with fresh parsley and a sprinkle of lime juice for a zesty finish.

Tips

• Ensure the sea bass is fresh and skin is intact for a delightful crunch.
• Use aji pepper sparingly based on your heat preference for a perfect warmth.
• Marinate your sea bass overnight in the fridge for a deeper infusion of flavors.

Nutritional Information