Potato-Crusted Chilean Sea Bass
Cooking time 18 minutes
4 ounces roasted red peppers; fresh or canned
2 lemons; juiced
1 clove garlic
8 fresh basil leaves; patted dry
0.5 cup extra virgin olive oil; (120mL)
Salt and pepper; to taste
2 large Idaho potatoes
1 tbsp olive oil; (15mL)
4 5-oz Chilean sea bass fillets
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.