Potato-Crusted Sea Bass Recipe
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Ingredients : Potato-Crusted Sea Bass Recipe
1 cup Dry white wine
1 tbsp Shallots, minced
1 lemon, Juice of
2 Sea bass fillets -, (5 to 6 oz ea), 3/4" - to 1" thick
2 large Russet potatoes, lightly washed
1/2 cup Fresh basil leaves
1/2 Lemon, cut into 4 slices
2 tbsp Vegetable oil
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup Heavy cream
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.
Comments: Slicing the potatoes thinly is critical so that the slices fold
easily around the fish. Work quickly so that the slices do not discolor.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 114
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
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