Crispy Sea Bass with Confit of Yukon Gold Potatoes,

Name: Crispy Sea Bass with Confit of Yukon Gold Potatoes, Pancetta and Fresh Sweet Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Yukon Gold potatoes, halved; Salt; Freshly ground pepper; 12 small garlic cloves; 2 sprigs of fresh rosemary; 4 cups of vegetable oil; 1/2 pound pancetta, thinly sliced; 1 cup thinly sliced Vidalia onions, or other sweet yellow onions; 2 cups fresh sweet green peas; 4 (6 to 8 ounces) striped bass fillets; 1 cup flour; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

1 1/2 pounds Yukon Gold potatoes, halved
Salt
Freshly ground pepper
12 small garlic cloves
2 sprigs of fresh rosemary
4 cups of vegetable oil
1/2 pound pancetta, thinly sliced
1 cup thinly sliced Vidalia onions, or other sweet yellow onions
2 cups fresh sweet green peas
4 (6 to 8 ounces) striped bass fillets
1 cup flour
1 tablespoon finely chopped fresh parsley leaves

1
Preheat the oven to 250 degrees F. Season the potatoes with salt and pepper.
2
Place the potatoes in a small, shallow baking pan.
3
Add the garlic, rosemary and oil.
4
Season with salt and pepper.
5
Cover with foil and bake until tender, about 1 hour.
6
Remove from the oven and cool the potatoes completely in the oil.
7
Remove the potatoes and garlic from the oil.
8
Reserve 1/4 cup plus 2 tablespoons of the oil.
9
In a large saute pan, over medium heat, add 2 tablespoons of the potato oil.
10
When the oil is hot, add the pancetta.
11
Saute for 2 minutes.
12
Add the onions.
13
Season with salt and pepper.
14
Continue to saute for 2 minutes.
15
Add the peas, confit potatoes and confit garlic.
16
Season with salt and pepper.
17
Continue to saute for 3 to 4 minutes or until hot.
18
Set aside, keeping warm.
19
Season the fish with salt and pepper.
20
Lightly dredge the fillets in the flour.
21
In a large saute pan, over medium heat, add 1/4 cup of the reserved oil.
22
Pan-fry the fish for 3 to 4 minutes on each side, until the fish is golden and crispy.
23
Remove and drain on paper towels.
24
To serve: Spoon the potato mixture in the center of each plate.
25
Lay the fish directly on top of the potatoes.
26
Garnish with parsley.

2756

kcal

Calories

240

Fat

134

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 1 1/2 pounds Yukon Gold potatoes, halved, Salt, Freshly ground pepper, 12 small garlic cloves, and more.

Yes, Crispy Sea Bass with Confit of Yukon Gold Potatoes, Pancetta and Fresh Sweet Peas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Sea Bass with Confit of Yukon Gold Potatoes, Pancetta and Fresh Sweet Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions