Potato Crusted Chilean Bass

1. 1

   Puree peppers in a food processor.

2. 2

   Add lemon juice, garlic and basil.

3. 3

   Process until smooth.

4. 4

   With processor running, add olive oil until sauce is smooth and creamy.

5. 5

   Season to taste with salt and pepper and set aside.

6. 6

   Using a sharp knife, cut potatoes, skin on, into paper-thin slices.

7. 7

   Season fish with some of the olive oil, salt and pepper.

8. 8

   Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales.

9. 9

   Heat one teaspoon olive oil in a nonstick saute pan.

10. 10

    Place fish, potato side down, in pan and cook 5 minutes.

11. 11

    Turn fish over and continue to cook other side about 3 minutes, or until done.

12. 12

    Serve accompanied by simple grilled vegetables such as eggplant or zucchini and drizzled with roasted red pepper sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.