Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sea bass with a sun-dried tomato crust and sautéed potatoes. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Sea bass with a sun-dried tomato crust and sautéed potatoes is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Sea bass with a sun-dried tomato crust and sautéed potatoes is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. 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 it.
The ingredients needed to make Sea bass with a sun-dried tomato crust and sautéed potatoes:
- Get 4 sea bass fillets
- Prepare Potatoes
- Take Stale bread for breadcrumbs or shop bought
- Get 3-4 Sun dried tomatoes in oil
- Make ready Olive oil
- Get to taste Salt
The fish cooks in a delicious sauce of onions, parsley, anchovies, garlic, tomatoes and white wine. A large crouton is served alongside to soak up all the good flavors. Sea Bass with Tomato and Capers. I adapted this pan roasted sea bass recipe from one of my favorite cooking magazines, Fine Cooking.
Instructions 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
Sea Bass with Tomato and Capers. 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. Great tasting local tomatoes are not available yet but you can find cherry or grape tomatoes that. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions.
So that is going to wrap it up for this exceptional food sea bass with a sun-dried tomato crust and sautéed potatoes recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
