Sea Bass On A Bed Of Swiss Chard And Browned Rosema

Name: Sea Bass On A Bed Of Swiss Chard And Browned Rosemary Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 1 1/2 lb chilean sea bass fillet, bones removed,cut in 4 serving pieces; salt and pepper; 1/4 cup flour, more if needed; 4 tablespoons rosemary oil (recipe #74729) or 4 tablespoons olive oil; 1 small onion, minced; 4 -6 cloves garlic, minced or pressed,divided; 1 tablespoon fresh rosemary, minced; 4 cups chopped swiss chard, main stem removed & washed; 2 large potatoes or 4 medium potatoes, peeled and cooked; 2 sun-dried tomatoes packed in oil, diced,for garnish

Servings: persons

1
Preheat oven for 375 degrees.
2
Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess.
3
Heat two tablespoons oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side.
4
Transfer to a casserole dish and place in oven for 10-15 minutes.
5
Add the onion and 3 cloves garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
6
Slice pre boiled potatoes and add to the onions browning on both sides add rosemary, salt and pepper.
7
Meanwhile heat 2 tablespoons rosemary oil and toss in 3 minced cloves of garlic till almost browned add the Swiss chard till wilted about 3 minutes, season with salt and pepper.
8
Place wilted chard on platter place cooked fish on top.
9
Arrange browned potatoes around the Swiss chard.
10
Sprinkle with diced sun dried tomatoes.
11
Garnish with fresh rosemary.

367

kcal

Calories

Fat

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 - 1 1/2 lb chilean sea bass fillet, bones removed,cut in 4 serving pieces, salt and pepper, 1/4 cup flour, more if needed, 4 tablespoons rosemary oil (recipe #74729) or 4 tablespoons olive oil, and more.

Yes, Sea Bass On A Bed Of Swiss Chard And Browned Rosemary Potatoes falls under the Vegetarian 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.

That's it — enjoy your meal!

Sea Bass On A Bed Of Swiss Chard And Browned Rosemary Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions