PotatoCrusted Chilean Sea Bass
Serves: 4
Prep Time: 10 minutes
Total Time: 18 minutes
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.
Calorie: 467, Proteins: 26 g, Total Fat: 33 g, Fiber: 1.50 g, Sugar 1 g.
Preparation
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.