Wholefoods Season 2, Ep 1 : Garlic butter bone broth seabass + sweet potato 🐟🍠 Protein 64g / Calorie 674 Recipe (serves 1): *check link in bio for full recipe including ingredients list x -Prick sweet potato all over and air fry for 50 minutes at 190C. Once cooked and soft in the middle, scoop out the inside and mash. -Heat a pan over medium-high with olive oil, season the sea bass with salt and black pepper, then place it skin-side down and cook for 3-4 minutes until crisp, flip and cook for another 1-2 minutes, then remove and set aside. -In the same pan, lower the heat slightly and add the onion with a small pinch of salt, cooking for a couple of minutes until softened, then add the garlic, followed by the carrot, courgette, and red pepper, cooking briefly for 2 mins so they stay slightly crisp. -Stir in 1 tsp paprika and 1/2 tsp dried oregano, letting them toast for about 30 seconds to release their flavour. -Then pour in 200-220ml chicken bone broth (or stock, you can use veg or fish also), scraping up any flavour from the pan, and increase the heat to high for around 7 minutes to reduce and concentrate. You want the liquid to reduce by about 60%. -Taste the sauce at this point and adjust with salt and black pepper if needed, then lower the heat and add 4 tsp butter gradually, swirling the pan continuously to emulsify it into a glossy, silky sauce. -Finish with lemon juice and chopped parsley, then return the sea bass to the pan for about 30 seconds to coat in the sauce. -Serve over your sweet potato mash, spooning plenty of the saucy veg over the top. #seabass #wholefoods #healthyrecipe - @comedinewithbrie_