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Lemon batter the fillets and deep fry.
Potato Crusted Seabass
Serves: 4
Ingredients
4 (6 oz) Sea bass filets
1/4 tsp salt
1/4 tsp ground black pepper
1 large russet potato
2 Tbsp corn oil
Method
Preheat oven to 375 degrees.
Peel the potato and slice lengthwise VERY thinly. 8 slices are required for the dish. Season the filets with salt and pepper. wrap each filet in two slices of potato.
Preheat a large non-stick sauté pan over medium high heat. Add the corn oil. Gently lay the wrapped filets into the hot pan seam side down. Cook the fish for two to three minutes until the bottom is golden brown. Turn the fish over and immediately put the pan into the oven for three to 5 minutes until the fish is cooked through and the bottom is brown.
Remove from the oven and serve with Lemon Butter Sauce
Here is one …… = )
Sea Bass with Lemon and Caper Sauce
2 (6-ounce) sea bass fillets
Salt and freshly ground white pepper
1 ounce olive oil
6 ounces butter
1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
1/4 cup brunoise red bell peppers
1 tablespoon minced shallots
1/4 cup chopped lemon sections and juice
2 tablespoons minced parsley leaves
2 tablespoons minced chives
1 teaspoon minced tarragon leaves
1 tablespoon capers
1 tablespoon caper berries, halved lengthwise
Preheat oven to 350 degrees F.
Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.