Cape Cod Striper In Yukon Gold Potato Crust, With M

Name: Cape Cod Striper In Yukon Gold Potato Crust, With Miso An Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lrg Yukon gold potatoes; 3 Tbsp. Extra virgin olive oil; 1 tsp Turmeric; 3 tsp Miso paste; 2 x Stripe bass fillets, (6-oz) Salt and pepper to taste; 6 x Sage leaves; 1/4 c. Pecorino cheese; 10 x Thinly sliced potato rounds, up to 15; 1/2 c. Cornmeal; 3 Tbsp. Canola oil; 2 x Lemons; 2 tsp Sea salt; 2 tsp Pink peppercorns; 1 bn Cilantro; 1/4 c. Sweet cooking wine

Servings: persons

2 lrg Yukon gold potatoes
3 Tbsp. Extra virgin olive oil
1 tsp Turmeric
3 tsp Miso paste
2 x Stripe bass fillets, (6-oz) Salt and pepper to taste
6 x Sage leaves
1/4 c. Pecorino cheese
10 x Thinly sliced potato rounds, up to 15
1/2 c. Cornmeal
3 Tbsp. Canola oil
2 x Lemons
2 tsp Sea salt
2 tsp Pink peppercorns
1 bn Cilantro
1/4 c. Sweet cooking wine

1
In a small pot add in 1 peeled diced Yukon gold potato over medium heat and cook till tender.
2
Drain the water from the potatoes.
3
To the same pot, add in 3 Tbsp.
4
extra virgin olive oil, 1 tsp.
5
turmeric, and 2 tsp.
6
Miso paste.
7
Mash together.
8
Season bass with salt and pepper.
9
Spread a layer of mashed potatoes over the bass fillets.
10
Place 1 sage leaf on top.
11
Sprinkle pecorino cheese over the potato layer, reserving 2 Tbsp..
12
Shingle sliced potatoes on each fillet mimicking the scales of a fish.
13
Sprinkle remaining 2 Tbsp.
14
of percorino cheese over each fillet.
15
In a shallow dish, coat the bottom of the fillets with 1/2 c. cornmeal.
16
Transfer to a warm pan, with canola oil, potato side down first.
17
Flip after golden brown and cover.
18
Over a medium bowl, squeeze the juice from 2 lemons.
19
Add in 2 tsp.
20
pink pepper, and the remaining tsp.
21
of miso.
22
Add in 4 sage leaves cut into chiffonade, the leaves of 1 bunch cilantro and 1/4 c. sweet cooking wine.
23
Whisk to incorporate.
24
Remove fish from the saute/fry pan and transfer to a serving plate.
25
Pour vinaigrette over the fish.
26
Serve immediately.
27
16

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lrg Yukon gold potatoes, 3 Tbsp. Extra virgin olive oil, 1 tsp Turmeric, 3 tsp Miso paste, and more.

Yes, Cape Cod Striper In Yukon Gold Potato Crust, With Miso An Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cape Cod Striper In Yukon Gold Potato Crust, With Miso An Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions