Roasted Sea Bass with Avocado and Red Bell Pepper Coulis

Ingredients

 * 3 California Avocados pureed (about 1-1/2 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
Thin avocado puree with lemon juice until mixture heavily coast the back of a spoon.

Season to taste with salt and pepper; reserve.

Mix 1/2 cup cream with red bell pepper puree.

Season to taste with salt and pepper; reserve.

Per Order:

Season 1 piece of sea bass with salt and pepper.

Brown on both sides in hot oil; finish in a 500 degrees F oven until just firm, about 4 minutes.

To assemble, put 1/3 cup heated mashed potato in the center of a serving plate; top with cooked sea bass.

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.

Garnish with green onion, bell pepper and tomato.