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    You are in: Home / Recipes / Potato Crusted Chilean Bass Recipe
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    Potato Crusted Chilean Bass

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Trinkets's Note:

    I don't usually care for Sea Bass but this is outstanding. We stayed at the Four Seasons Hotel in Nevis and on the night of our anniversary we dined in their fine dining room. This is the entree I ordered. Delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Purée 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 sauté 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.

    Ratings & Reviews:

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    Nutritional Facts for Potato Crusted Chilean Bass

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 548.0
     
    Calories from Fat 298
    54%
    Total Fat 33.2 g
    51%
    Saturated Fat 4.9 g
    24%
    Cholesterol 52.8 mg
    17%
    Sodium 487.9 mg
    20%
    Total Carbohydrate 35.6 g
    11%
    Dietary Fiber 4.5 g
    18%
    Sugars 2.0 g
    8%
    Protein 27.8 g
    55%

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