Chilean Sea Bass with Sautéed Watercress and Sweet Potato Puree

Ingredients

• Pan-Seared Sea Bass
• • 2 filets Chilean sea bass, about 5 to 6 ounces each
• • 1 tsp sea salt
• • 1 tsp ground pepper
• • 3 tbsp butter or ghee, divided
• • 1 tsp minced garlic
• • 1 tsp oregano
• • 1 lemon
• • parsley, to garnish
• Sautéed Watercress
• • 2 tbsp olive oil
• • 6 garlic cloves, minced or grated
• • 2 bunches watercress, trimmed and rinsed thoroughly
• • ½ tsp kosher salt, or to taste
• Sweet Potato Puree
• • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
• • 1/2 cup half-and-half
• • 1 1/2 teaspoons grated orange zest
• • 1/2 cup freshly squeezed orange juice
• • 1/4 teaspoon ground cayenne pepper
• • Kosher salt and freshly ground black pepper
• • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature