Roasted Sea Bass with Avocado and Red Bell Pepper Coulis

Ingredients

 * 3 California avocados puréed (about 1½ lbs)
 * fresh lemon juice, as needed
 * salt, as needed
 * freshly ground white pepper, as needed
 * heavy cream, as needed
 * 1 pound and 4 oz roasted, peeled red bell peppers (about 4 peppers)
 * 12 pieces of sea bass filet (about 8 oz each)
 * vegetable oil, as needed
 * 1 quart mashed potatoes, well seasoned
 * green onion (green part only, sliced thinly), as needed for garnish
 * green and red bell pepper, diced, as needed for garnish
 * tomato, diced, as needed

Directions

 * 1) Thin avocado purée with lemon juice until mixture heavily coast the back of a spoon.
 * 2) Season to taste with salt and pepper; reserve.
 * 3) Mix ½ cup cream with red bell pepper puree.
 * 4) Season to taste with salt and pepper; reserve.
 * 5) Per order: season 1 piece of sea bass with salt and pepper.
 * 6) Brown on both sides in hot oil; finish in a 500°F oven until just firm, about 4 minutes.
 * 7) To assemble, put ⅓ cup heated mashed potato in the center of a serving plate; top with cooked sea bass.
 * 8) Pour 3 to 4 tablespoons warm avocado sauce on one half of the plate; pour 3 to 4 tablespoons warm red bell pepper coulis on the other half of the plate.
 * 9) Garnish with green onion, bell pepper and tomato.