Potato Crusted Sea Bass Recipe

Name: Potato Crusted Sea Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 seabass filets; 1 red potato; 4 cloves garlic; 1 egg, beaten; salt , pepper; 2 tbsp. seasoned flour; 3 oz. fresh ginger; 1 cup heavy cream; 1 cup ginger Ale; 4 oz. butter

Servings: persons

1
Peel and shred potato in food processor.
2
Mix with eggs, chopped garlic, salt, pepper, and flour.
3
Pat dry seabass and crust one side well.
4
Refrigerate for 30 minutes.
5
Heat pan and sautee crusted side of fish in oil or butter until golden brown, (about 5 minutes) flip fish over and sautee an additional 2 to 3 minutes.
6
Oven finish for about 10-15 minutes at 375F.
7
Pour Ginger Burre Blanc over it and serve with vegetables and starch of your choice!
8
Ginger Burre Blanc: Peel and dice ginger, add to ginger ale with peppercorns.
9
Bring to a boil and reduce half way, temper in heavy cream , whisking it in slowly, and reduce it by half.
10
Add butter and reduce to smooth velvet consistancy.
11
Strain and serve.

560

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 seabass filets, 1 red potato, 4 cloves garlic, 1 egg, beaten, and more.

Yes, Potato Crusted Sea Bass falls under the General 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.

Potato Crusted Sea Bass

How did you like this recipe?

Frequently Asked Questions