CHILEAN SEA BASS & PORTABLLA BOWLS FILLED WITH MASCAPONE CREAMED CORN WITH AVOCADO & CRISPY PARMESAN ALONG WITH FLUFFY MILKY MASHED POTATOES

30 to 45 minutes of cooking, only because of the potatoes. Serves 2.

Ingredients...

1/2 Lb of Chilean Sea Bass
4 Yukon Gold Potatoes
2 Large Portabella Mushrooms
2 Cobs of Corn
1 Avocado
2 Tablespoons of shredded Parmesan
2 Tablespoon of Mascapone
1 Meyer Lemon
Olive Oil
Milk
Butter
Garlic
Salt & Pepper

Preheat oven to 350 degrees. Fill 2 somewhat large pots with water and wait for them to boil. While you are waiting for them to boil, chop up 3 or 4 cloves of garlic. Next, get a nice big piece of aluminum foil and drizzle olive oil and squeeze half of a Meyer lemon in the middle. Take half of your chopped garlic and create a bed for your fish. Place the fish down on the bed and do the same to the top. Wrap completely in the foil and set aside.

Once the water has boiled in both pots throw in the potatoes in one and the 2 cobs of corn in the other. Corn should take about 15 (if that) minutes to cook. When done, strip the cobs of their kernels and place in a bowl. Add your 2 tablespoons of mascapone, some salt, and mix well. Take your portabellas and dig a bit of the center out to make room for your corn. Place spoon fulls of the corn inside your portabella bowls and a half of an avocado and topped with a tablespoon of shredded Parmesan for each one.

You can now put the Chilean Bass and your portabellas in the oven at the same time! It only took about 20 minutes for the fish to cook and it came out perfectly. Once the potatoes are ready for mashing, drain the water of course and add as much butter as you like (more the better). Start mashing and add a cup of milk along with your desired amount of salt and pepper. Fluffy and Classic.