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Roasted Sea Bass with Avocado Guacamole

Recipe by Andrew Nutter

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Guacamole is traditionally served as a dip with nachos or a sauce for tacos, but Andrew Nutter loves to use it with a combination of roasted seabass and caramelised onions which will make you cry out for more.

Serves 4

Ingredients

2 tbsp olive oil
4 x 180g seabass fillet- skin on but boned

For the guacamole

1 shallot, finely chopped
1 green chilli, de-seeded and finely chopped
1 clove of garlic
1 tpsp chopped coriander
1 tsp of salt
2 avocados, ripe, skinned and de-stoned
Juice of one lime

Caramelised onions

2 tbsp olive oil
20 button onions
2 tbsp runny honey

To serve

Creamy potatoes
Light vinaigrette

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Method

For the guacamole, place the shallot, chilli, garlic, coriander and salt into a pestle and mortar and grind to a paste. Add the avocado and lime juice and grind until the avocado breaks down- season to taste.
For the onions, heat the olive oil and gently fry the onions until slightly coloured. Add the honey then place in a hot oven 180ºc for about 15 minutes until cooked through. Stir every 5 minutes for a good glaze. Season.
When ready to serve, heat the olive oil in a pan and fry the seabass skin side down until coloured and crisp – turn and cook for a further minute or until the fish is cooked through.
Arrange the baby onions, creamy potatoes and guacamole on a plate – top with the fish and finally a drizzle of vinaigrette.

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