Potato-Crusted Chilean Sea Bass
Related recipes: Citrus,
Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free,
Fish, Garlic, Herbs,
Main Dishes, Potatoes, Sea Bass,
Seafood, Soy-Free, Wheat-Free
The rich flavor of the roasted peppers blends with basil and
lemons to create a sumptuous sauce for this mild fish. A Sauvignon Blanc completes this
culinary experience.
Preparation facts
Cooking Time: 8 minutes
Prep Time: 10 minutes
Total Time: 18 minutes
Yield: 4 servings
Ingredients
4 oz (115g) roasted red peppers, fresh or canned
2 lemons, juiced
1 clove garlic
8 fresh basil leaves, patted dry
1/2 cup (120mL) extra virgin olive oil
Salt and pepper to taste (sea salt if on a corn-free diet*)
2 large Idaho potatoes
1 Tbs (15mL) olive oil
4 5-ounce (140g) Chilean sea bass fillets, skin removed
Directions
Purée peppers in a food processor. Add lemon juice, garlic and
basil. Process until smooth. With processor running, add olive oil until sauce is smooth and
creamy. Season to taste with salt and pepper and set aside.
Using a sharp knife, cut potatoes, skin on, into paper-thin slices.
Season fish with some of the olive oil, salt, and pepper. Arrange potato slices, overlapping,
on the surface of each fillet to resemble fish scales.
Heat one tsp olive oil in a nonstick sauté pan. Place fish, potato
side down, in pan and cook 5 minutes. Turn fish over and continue to cook other side about 3
minutes, or until done.
Serve accompanied by simple grilled vegetables such as eggplant or
zucchini and drizzled with roasted red pepper sauce.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 467
Calories from Fat 293 (63%)
% Daily Value*
51%Total Fat 33g
24%Saturated
Fat 4.8g
Polyunsaturated Fat 4g
Monounsaturated Fat 23g
18%Cholesterol 54mg
6%Sodium 132mg
23%Potassium 820mg
6%Total
Carbohydrate 18g
6%Dietary
Fiber 1.5g
Sugars 1g
Sugar Alcohols 0g
51%Protein 26g