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.

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, sea bass with a sun-dried tomato crust and sautéed potatoes. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sea bass with a sun-dried tomato crust and sautéed potatoes is one of the most well liked of recent trending foods on earth. It is easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They are fine and they look wonderful. Sea bass with a sun-dried tomato crust and sautéed potatoes is something which I have loved my whole life.

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 begin with this particular recipe, we have to 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 can achieve that.

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

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

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