Cooking Index - Cooking Recipes & IdeasPotato-Crusted Sea Bass Recipe - Cooking Index

Potato-Crusted Sea Bass

Slicing the potatoes thinly is critical so that the slices fold easily around the fish. Work quickly so that the slices do not discolor.

Type: Fish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1 cup 237mlDry white wine
1 tablespoon 15mlShallots - minced
  Juice of 1 lemon
2   Sea bass fillets - (5 to 6 oz ea) - 3/4" to 1" thick
2   Russet potatoes - lightly washed (large)
1/2 cup 20g / 0.7ozFresh basil leaves
1/2   Lemon - cut into 4 slices
2 tablespoons 30mlVegetable oil
  Salt - to taste
  Freshly ground black pepper - to taste
1/4 cup 59mlHeavy cream

Recipe Instructions

Preheat oven to 425 degrees.

In a small saucepan over medium-high heat, add wine and shallots and reduce to about 2 tablespoons. Add lemon juice and set aside.

Using a vegetable peeler, slice the potatoes lengthwise into long, paper-thin slices. Lay slices out, overlapping edges, into a 9- by 9-inch square baking dish. Place a piece of fish on the center, season with salt and pepper and top with basil leaves and 2 lemon slices. Fold potato slices around fish, top with more slices to seal, if necessary. Rub oil over top, season with salt and pepper, place in a lightly greased baking dish and place in preheated oven for 8 to 10 minutes or until potatoes are lightly browned on top.

Reheat saucepan over high heat, add cream and reduce until it starts to thicken. Sauce will be light and silky. Remove potato-crusted fish from oven. Place on plate and spoon sauce over.

Serves 2.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 114

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.