Preparation

1. Start by preparing the marinade for the fish. Mix the oil with the chopped parsley, lemon zest and remaining marinade ingredients.

2. Peel the butternut. Cut in half, slightly above the bulge, to remove the part that contains no seeds. Cut lengthwise into thin slices using a mandolin or sharp knife. Do the same for the sweet potato and keep the vegetable scraps.

3. Preheat oven to 180°C. Grease a rectangular baking dish and line with parchment paper, making sure it rises up against the sides. Mix the oil with the crushed cumin seeds, salt and pepper.

4. Stack the slices of squash and sweet potato, brushing with oil between each layer. Finish by pouring 5 cl of water into the mold, then cover with a piece of parchment paper. Bake for 1 hour.

5. Meanwhile, peel the bottom half of the butternut, remove the seeds and dice. Place the diced butternut with the vegetable scraps in a saucepan with the sage. Cover with water, season with Le Guérandais Coarse Salt and bring to the boil. Cook for 25 min.

6. Test for doneness with the tip of a knife, remove from the oven and allow to cool for at least 30 min before unmolding.

7. Drain the squash pieces, remove the sage and blend finely with the chopped butter.

8. Drain the sea bass fillets from their marinade and store.

9. In a hot frying pan, grill the fillets skin side down for 1 to 2 min, covered, then turn them over for 30 sec.

10. Serve fillets with mousseline and a slice of sliced mille feuille. Add a little chopped spring onion, a few sprouts and drizzle with the marinade.