Chilean Sea Bass with Potatoes and Herb Sauce
- Servings: 4
- Prep Time: 10 min
- Cook Time: 10 min
- Tags: #seafood
One of my favorite fish recipes. If you've never cooked sea bass before, don't panic. It's way easier than you think! This meaty fish pairs perfectly with a bold yet fresh herb sauce.
Ingredients
Directions
- Separate the dark green top from the white part of the leek. Set the white part aside for another use.
- Roughly chop the dark green top of the leek.
- In a blender, combine the chopped celery, chopped dark green leeks, cilantro, juice from the lemon, water, and a pinch of kosher salt. Blend until smooth.
- Pour into a fine-mesh strainer and set over a medium bowl. Let sit, stirring occasionally, so all the liquid drains into bowl. Set liquid aside and discard solids.
- Bring a medium pot of water to a boil. Add the fingerling potatoes and reduce heat to a simmer. Simmer for 10 minutes.
- While the fingerling potatoes are cooking, pat the fish dry with paper towels and season non-skin side of the fish with salt and pepper.
- Heat olive oil in a large pan over medium-high heat.
- Place fish, skin-side down in the pan and cook for 4 minutes until the skin is crispy.
- Carefully turn fish over to prevent splatter and cook an additional 2 minutes. Transfer fish to a plate.
- Turn the heat up to high and add the scallions and cooked until slightly blistered, about a minute or so.
- Divide herb liquid and drained potatoes into 4 bowls with a piece of fish, a dollop of greek yogurt, and a scallion. Season potatoes with salt and pepper and serve.
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