Pan-roasted Chilean sea bass with lemon jus, green beans and crispy sweet potato straws

Spiralize the sweet potatoes and toss them in a cornstarch and water slurry.

Fry in vegetable oil at 350F, keeping the strands apart where possible, 3 to 5 minutes until just darkening, rigid and crispy.

Drain on paper towels, separate while warm, and season with kosher salt.

Trim the sea bass into equally sized fillets.

Parboil the green beans about 3 minutes and shock in an ice bath. Finely chop the rosemary and shallot; halve the cherry tomatoes.

Variation: sous vide the fish at 125F for 45 minutes to an hour, pat very dry, and sear in a ripping hot skillet with a little oil, flipping once golden, to 135F. It came out too crumbly to slice.

Pan roast a thinner fillet in a preheated, very hot pan without touching until thoroughly browned on one side; flip.

Finish in a 400F oven until the fish reaches 135F.

Dab away the extra fat. Over medium heat saute the shallots about 1 minute.

Deglaze with the white wine and chicken stock and scrape up the fond with a whisk; add the rosemary and reduce by about half until thick and syrupy.

Add the parsley and lemon juice; reheat the blanched green beans in the sauce, season with salt and pepper, then remove the beans.

Off the heat whisk in the butter until emulsified and thick enough to coat the back of a spoon.

Plate a pool of the jus, cut the fish into strips, alternate green beans and fish skin to one side, halved cherry tomatoes behind, and the sweet potato straws on top.