Fish served on Pumpkin and Carrot Puree

Ingredients

• one whole sea bass or a red mullet or any other fish with substantial amount of meat on it.
• 2 carrots
• 1/4 pumpkin
• salt and pepper to taste
• some butter for cooking
• olive oil
• Peanut oil or Vegetable oil ( for frying)
• 1tsp of chili powder and 1/4 tsp of turmeric powder,1/4 tsp of curry powder ( to marinate)
• 4 tsps of honey, and tsps of lemon or lime juice.
• 2cloves of garlic

Method

• First clean the Fish, and Fillet it. Leave the Skin on if you prefer and score it on an angle
• The marinate the Fish in a mixture of chili powder, turmeric powder and curry powder mixed in water, ( the paste should be thick enough to coat the fillets. you can use alternative spice like Paprika, saffron ) for about 15 minutes
• Next slice the carrots and the pumpkin into equal junks boil them until very tender
• then puree them in blender adding little amount of olive oil, butter and adding salt and pepper to taste, until they become silky smooth, add the honey and blend once.
• Heat some peanut or vegetable oil in a shallow frying pan and place the fish fillets skin side down ( make sure you rub the skin with salt to gain the crispiness) cook till both sides are caramelized till light golden brown.
• Next add some butter into the pan add the garlic cloves ( add them whole as it is only for flavor) cook the fish for few more minutes making sure the fish is not over cooked and rest it for a couple of minutes skin side down.
• to create a sauce add some more butter and olive oil lemon or lime juice in the pan and cook for a few seconds
• To serve, smother the Carrot and Pumpkin Puree on a plate and place the cooked Fish on top and drizzle the sauce around.