Sea Bass With Crispy Potato Asiago Crust Recipes

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POTATO CRUSTED CHILEAN SEA BASS #5FIX



Potato Crusted Chilean Sea Bass #5FIX image

Make and share this Potato Crusted Chilean Sea Bass #5FIX recipe from Food.com.

Provided by MixnVixn

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
4 (5 ounce) chilean sea bass fillets, skin removed
1 teaspoon salt
1 teaspoon pepper
3 cups Simply Potatoes Diced Potatoes with Onion

Steps:

  • Put the Simply Potatoes Diced Potatoes with Onion in a kitchen towel and squeeze to remove any excess water and then chop roughly with knife or even pulse in a food process.
  • Meanwhile, rinse and pat fish dry and season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat.
  • Flatten out Simply Potatoes Diced Potatoes with Onions into 8 thin "pancakes" that are the size of your fish and place them in the pan. Immediately press the fish into the Simply Potatoes Diced Potatoes with Onion pancakes.Then top with another potato pancake.
  • Cook until potatoes are golden brown, about 10 minutes per side. You want your fish to flake with a fork.
  • Squeeze a lemon over your fish, the potato will drink it up.
  • Serve with a red pepper basil aioli and roasted asparagus.
  • Enjoy!

Nutrition Facts : Calories 199.7, Fat 9.6, SaturatedFat 1.7, Cholesterol 58.6, Sodium 678.8, Carbohydrate 0.4, Fiber 0.1, Protein 26.4

PAN FRIED SEA BASS WITH POTATOES AND CHORIZO



Pan fried Sea bass with potatoes and chorizo image

A delicious dish combining the flavours of sea bass and chorizo with potatoes and red veggies served with garden greens.

Provided by tidysue

Time 35m

Yield Serves 2

Number Of Ingredients 9

2 Sea bass fillets (descaled)
1/2 Chorizo sausage
3 Potatoes
1 Red pepper
1 Red onion
3 garlic cloves
1 tsp Rosemary (dried or fresh)
Salt and pepper
Seasonal greens to serve

Steps:

  • Peel and chop the potatoes into cubes and place in a pan of water, cook the potatoes for around 15 minutes until soft and drain. Heat a frying pan with a bit of olive oil.
  • Cut your chorizo in half then into half strips and set aside. Chop your red pepper into small strips, and the red onion into strips also, and add to your hot frying pan along with your crushed garlic cloves and rosemary and cook for a couple of minutes until onions have softened. Now add the chorizo and let the juices flow before then adding your potatoes and cooking them stirring occasionally for around 10 mins.
  • Heat a griddle pan with a little oil ready for your sea bass fillets. Pat skins dry with kitchen towel and season with salt and pepper. Prepare and put your greens on to cook through. I used fine green beans and broccoli this should take no more than 10 minutes.
  • Place the sea bass in to the hot pan skin side down and place a small plate on top of your fillets to prevent them from curling up. Cook your fillets for 4-5 minutes or until skin is crispy.
  • Serve your fillet on top of the potatoes and chorizo mix and dish up with the greens.

MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE



Macadamia-Crusted Sea Bass with Mango Cream Sauce image

My husband and I fell in love with sea bass after we made this recipe.

Provided by Deanna Passero Suppes

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 12

½ mango - peeled, seeded and diced
½ cup heavy cream
1 teaspoon lemon juice
½ cup chopped macadamia nuts
¼ cup seasoned bread crumbs
1 teaspoon olive oil
½ teaspoon black pepper
1 pinch red pepper flakes
1 pound fresh sea bass
salt and ground black pepper to taste
2 cloves minced garlic
1 tablespoon extra virgin olive oil

Steps:

  • In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
  • In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
  • Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
  • Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 13.6 g, Cholesterol 87.4 mg, Fat 31.1 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 10.2 g, Sodium 222.2 mg, Sugar 5.1 g

SEA BASS WITH CRISPY POTATO-ASIAGO CRUST



SEA BASS WITH CRISPY POTATO-ASIAGO CRUST image

Categories     Fish     Bake     Dinner

Yield 6 people

Number Of Ingredients 10

2 Yukon Gold potatoes (about 1 pound), peeled
1 c. shredded asiago or parmesan (4 ounces)
1/2 tsp. fresh rosemary, minced
4 T butter, divided for separate use
2 T. shallots, minced
1/2 tsp. salt
1/4 tsp. fresh pepper
6 pieces of Sea Bass (5-6 ounces each)
1/3 c. dry white wine
6 sprigs fresh rosemary, for garnish

Steps:

  • Coarsely grate the potatoes into a small bowl. Add the cheese and rosemary. Stir to combine. Preheat over to 425 degrees. In a medium skillet, melt 3 T. of butter over low heat; saute the shallots for 1 minute and then remove from the heat. Add the potato mixture, salt, and pepper to the skillet, and mix well. Set aside. Grease a 12 x 20 inch baking pan with remaining 1 T of butter. Place the fish in the pan, taking care not to crowd them. Splash the wine over the fish. Top the fish with a generous amount of potato mixture. Spread to the edges of piece of fish and smooth the potatoes on top. Transfer the baking pan to the oven and roast the fish for 20 - 30 minutes, until the fish flakes apart when pierced with a fork and the potato crust is dak golden brown. Garnish with rosemary.

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