Potatoes Crusted Sea Bass With Saffron Sauce Recipe

Name: Potatoes Crusted Sea Bass With Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fillets Sea Bas; 2 russet potatoes peeled; 4 tablespoons olive oil divided; 1 shallot large, chopped; 1 garlic clove minced; 1 cup white wine; 2 cups heavy cream; 1 tablespoon mascarpone cheese; 1 pinch saffron; salt; pepper

Servings: persons

12 ounces fillets Sea Bas
2 russet potatoes peeled
4 tablespoons olive oil divided
1 shallot large, chopped
1 garlic clove minced
1 cup white wine
2 cups heavy cream
1 tablespoon mascarpone cheese
1 pinch saffron
salt
pepper

1
Past dry the fish. Sprinkle with salt and pepper. Place a large sheet of parchment on work surface. Halve each potato lengthwise. Using a mandolin, slice each potato half very thinly. Set 5 to 6 slices on parchment in a row, overlapping long sides. Set 5 to 6 slices of potatoes overlapping going on the opposite direction, forming a 6x5 rectangle. Sprinkle the rectangle with salt and pepper. Set 1 fillet across overlapped short end of slices.
2
Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillet.
3
Heat 1 tablespoon oil in a large skillet over medium-high heat. Set wrapped fish fillets, seam side down in the skillet. Cook until golden on bottom, about 6 minutes. Turn and cook until the fish is opaque in the center, 4 to 5 minutes longer. Transfer to plates, cover and keep warm.
4
Add 3 tablespoons of oil to skillet and add the garlic and shallot. Stir for 1 minute. Add wine and saffron. Cook on high heat for 30 seconds. Add the cream and reduce by one half. Season with salt and pepper. Add the mascarpone and remove from the heat. Spoon sauce over the prepared sea bass fillets and serve.

634

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 11 ingredients. The key ingredients include: 12 ounces fillets Sea Bas, 2 russet potatoes peeled, 4 tablespoons olive oil divided, 1 shallot large, chopped, and more.

Yes, Potatoes Crusted Sea Bass With Saffron Sauce 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.

Potatoes Crusted Sea Bass With Saffron Sauce

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