Drizzle Sea Bass with EVOO on both sides and sprinkle liberally with Lola’s Spices Caribbean blend. In a skillet with a lid, over medium-high heat, arrange Sea Bass in a pan and cook for 4 mins, flip once, cover and continue to cook for an additional 2 mins or until cooked through at the recommended temperature of 145 F.
For Sweet Potatoes
Preheat oven to 425F, combine all ingredients, and arrange on a sheet pan in a single layer. Place in oven on center rack and cook for about 25 mins, toss every 15 mins until desired tenderness.
