Potato-Crusted Chilean Sea Bass
- 4 oz roasted red peppers, fresh or canned
- 2 lemons, juiced
- 1 clove garlic
- 8 fresh basil leaves, patted dry
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste (sea salt if on a corn-free diet*)
- 2 large Idaho potatoes
- 1 Tbs olive oil
- 4 5-ounce (140g) Chilean sea bass fillets, skin removed
- 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.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.