Mini Sea Bass Burgers with Oven-Baked Sweet Potatoes

Execution Method

Slice the sweet potatoes into thin slices, place them on a baking tray, and drizzle with olive oil, balsamic glaze, dried oregano, and salt. Toss well and bake in a preheated oven at 190°C for 25–30 minutes.

In a bowl, combine the carrot, lettuce, and cherry tomatoes.

For the tartar sauce, place the mayonnaise in a bowl and add the capers, dill, spring onion, lemon zest and juice, and Dijon mustard. Mix well and refrigerate together with the salad.

Cut each sea bass fillet horizontally and vertically to create four pieces per fillet. Marinate with olive oil, lemon zest, and sea salt. Coat the fish pieces in the ground oats, place on a baking tray, and bake in a preheated oven at 190°C for 10–12 minutes.

Slice the mini buns in half. Spread a spoonful of tartar sauce on the base, add some salad, and top with a piece of baked sea bass. Close with the top bun and serve with the sweet potatoes.