Sea bass with a sun-dried tomato crust and sautéed potatoes. Brush with reserved oil and the lemon juice mix from the baking dish. Spread the puree over the fish evenly. Sprinkle with rosemary, salt and pepper.

Sea bass with a sun-dried tomato crust and sautéed potatoes Push potatoes to the side to form a space in the center. Place the fillets on a heated place, cover and keep warm. Heat olive oil in a saucepan, then add peppercorns and shallots.

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, sea bass with a sun-dried tomato crust and sautéed potatoes. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Brush with reserved oil and the lemon juice mix from the baking dish. Spread the puree over the fish evenly. Sprinkle with rosemary, salt and pepper.

To get started with this recipe, we must prepare a few ingredients. You can cook sea bass with a sun-dried tomato crust and sautéed potatoes using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Sea bass with a sun-dried tomato crust and sautéed potatoes:

{Take 4 of sea bass fillets.
{Prepare of Potatoes.
{Prepare of Stale bread for breadcrumbs or shop bought.
{Take 3-4 of Sun dried tomatoes in oil.
{Get of Olive oil.
{Make ready to taste of Salt.

For the chargrilled sea bass, heat the oil in a griddle pan until hot. Season the fish with salt and freshly ground black pepper and fry for about three minutes, skin-side down. The tapenade was delicious; I threw a handful of sweet grape tomatoes into the food processor at the end to lighten up the taste and give more texture to the tapenade-awesome! used sea bream from. Sea Bass with Tomato and Capers.

Steps to make Sea bass with a sun-dried tomato crust and sautéed potatoes:

Whizz up the bread to make crumbs in a food processor. Put in a bowl. Whizz up the tomatoes in the food processor. Add to the breadcrumbs and mix. Set a side.
Peel, chop and par boil potatoes in lightly salted water for about 5-6 mins. Drain and set a side. Preheat oven to 200. Put fish on a baking tray lined with parchment paper. Add the breadcrumbs on top.
Bake the fish for about 12-15 mins. Meanwhile, sauté the potatoes in olive on a medium heat until crispy. Plate up and enjoy.

I adapted this pan roasted sea bass recipe from one of my favorite cooking magazines, Fine Cooking. The original recipe calls for Halibut but I found some nice looking Chilean sea bass at the market but you can substitute any mild white fish like cod or grouper. If you think sea bass is reserved for fancy restaurant menus, think again. This mild, firm whitefish is so versatile and quick to cook, whether it's poached, seared, or baked. And because it comes from the ocean, you'll find lots of recipes inspired by seafood-loving countries from around the world like Spain, Brazil, Japan, and the Caribbean.

So that's going to wrap it up with this exceptional food sea bass with a sun-dried tomato crust and sautéed potatoes recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!