Potato-Crusted Chilean Sea Bass

4 Servings
Chilean Sea Bass Ameriacn
Citrus Basil Red peppers Fish Potatoes Saute

4 ounces roasted peppers fresh or canned
2 ons juiced
1 clove lic
8 fresh il leaves patted dry
0.5 cup (120mL) ra virgin olive oil
1 Salt and per to taste
2 large Idaho atoes
1 tbsp (15mL) ve oil
1 1 4 5-ounce (140g) Chilean sea bass lets; sk

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.


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