Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce

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4 (7 ounce) Chilean sea bass fillets

Salt and freshly ground pepper

Olive oil, for sauteing

Potato-Parsnip Brandade, recipe follows

Piquillo Pepper Saffron Sauce, recipe follows

Potato-Parsnip Brandade:

4 cloves garlic, coarsely chopped

1/2 cup olive oil, divided

8 ounces dried salt cod, rehydrated and flaked

3 large potatoes, peeled, cubed and boiled in salted water until soft

3 parsnips, peeled, cubed and boiled in salted water until soft

1/2 cup warm milk

2 tablespoons unsalted butter

Salt and freshly ground black pepper

Piquillo Pepper Saffron Sauce:

2 shallots, finely chopped

1 cup white wine

1/2 cup white wine vinegar

Large pinch saffron

2 sticks cold unsalted butter, cut into small pieces

2 piquillo peppers (or 1 roasted red pepper), finely diced

Salt and freshly ground white pepper