Wild Sea Bass with Broccolini, Confit Cherry Tomato, Butternut Purée

• 100gm fillets of wild sea bass (skin-on, if preferred)
• 2 tbsp olive oil
• Fresh herbs (like thyme or rosemary
• 1 bunch broccolini
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 sprig fresh thyme
• 1 medium butternut squash, peeled, seeded, and cubed
• 1/4 cup vegetable or chicken stock (or more, if needed)
• A pinch of ground nutmeg (optional)
• 1/2 cup champagne (or dry white wine)
• 1/2 cup heavy cream
• 1 tbsp. butter
• 1 tbsp seaweed flakes or nori, finely chopped (you can find these at Asian grocery stores)
• Salt and pepper, to taste

Prepare the Confit Cherry Tomatoes:

• Preheat your oven to 275°F (135°C).
• In a baking dish, place the cherry tomatoes, garlic, and thyme. Pour olive oil over the tomatoes.
• Roast for about 45 minutes to 1 hour, until the tomatoes are soft and slightly caramelized. Set aside.

Make the Butternut Purée:

• In a large pot, heat olive oil over medium heat.
• Add the butternut squash cubes, salt, and pepper. Cook for 5 minutes, stirring occasionally.
• Add stock and cover the pot. Simmer for about 15-20 minutes, or until the squash is tender.
• Once cooked, use a blender or immersion blender to purée the squash until smooth. Add nutmeg if desired and adjust salt and pepper. Set aside.

Cook the Broccoli:

• Heat a pan over medium heat and add the olive oil.
• Toss the broccoli in the pan and cook for about 4-5 minutes, until slightly tender but still vibrant green. Season with salt and pepper to taste. Set aside.

Prepare the Sea Bass:

• Season the sea bass fillets with salt and pepper.
• Heat olive oil in a skillet over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes, until the skin is crispy.
• Flip the fillets and cook for an additional 2-3 minutes, depending on the thickness, until the fish is just cooked through. Set aside to rest.

Make the Champagne & Seaweed Cream Sauce:

• In a small saucepan, combine champagne and bring to a simmer over medium heat. Let it reduce by half, about 3-5 minutes.
• Add the heavy cream and continue to simmer for another 2 minutes.
• Stir in butter and seaweed flakes. Season with salt and pepper to taste.

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