Crispy Sea Bass With Berry Salsa and Potato Puree Recipe

Name: Crispy Sea Bass With Berry Salsa and Potato Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs potatoes, peeled (red, yellow or purple are good choices); ½ cup butter; 1 cup half-and-half cream; salt and pepper; 4 sea bass fillets, skin removed (8 ounces each); salt and pepper; 4 tablespoons grapeseed oil (or olive oil); ¼ cup fresh raspberry; ¼ cup blackberry; ¼ cup blueberries; ¼ cup chopped fresh strawberries; 1 cup diced mango; 1 tablespoon minced chives; 1 tablespoon rice vinegar; 1 tablespoon olive oil; 1 pinch salt and pepper

Servings: persons

2 lbs potatoes, peeled (red, yellow or purple are good choices)
½ cup butter
1 cup half-and-half cream
salt and pepper
4 sea bass fillets, skin removed (8 ounces each)
salt and pepper
4 tablespoons grapeseed oil (or olive oil)
¼ cup fresh raspberry
¼ cup blackberry
¼ cup blueberries
¼ cup chopped fresh strawberries
1 cup diced mango
1 tablespoon minced chives
1 tablespoon rice vinegar
1 tablespoon olive oil
1 pinch salt and pepper

1
Place potatoes in a pot and cover with cold water.
2
Bring to a boil.
3
Simmer until a knife can be easily inserted into the center of potato, about 20 minutes.
4
Drain well.
5
Press the potatoes through a potato ricer or food mill into a mixing bowl.
6
Add the butter, cream, salt and pepper; mix until incorporated, but do not over-mix.
7
Keep warm.
8
Season the sea bass with salt and pepper on both sides.
9
Heat an ovenproof skillet on high heat; add grapeseed(or olive) oil and heat just until it begins to smoke.
10
Carefully place the fillets, skin side up, in the pan; sear until golden brown.
11
Remove from the heat.
12
Turn fillets over and place the skillet directly into the oven.
13
Bake at 400 degrees for 7 minutes or until fish is cooked to your desired doneness.
14
Meanwhile, for salsa, carefully cut the raspberries, blackberries and blueberries in half.
15
Place in a bowl; add the remaining ingredients and stir gently.
16
To serve, place about 3/4 cup potato puree on each plate.
17
Top with sea bass; place a spoonful of wild berry-mango salsa over fish.
18
Garnish with any seasonal steamed vegetables.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 lbs potatoes, peeled (red, yellow or purple are good choices), ½ cup butter, 1 cup half-and-half cream, salt and pepper, and more.

Yes, Crispy Sea Bass With Berry Salsa and Potato Puree falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Sea Bass With Berry Salsa and Potato Puree

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