Sea Bass on a Bed of Swiss Chard and Browned Rosemary Potatoes

Total Time
Prep 15 mins
Cook 20 mins

Pan Seared Chilean sea bass arranged on a bed of wilted garlic Swiss Chard (or Spinach) with browned crisp potatoes arranged around it and teased with a garnish of sweet diced sun dried tomatoes. Do I need to say more?

Ingredients Nutrition


  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.


Most Helpful

We really loved this delicious recipe! Our filets were done in about 12 minutes. It has a lovely presentation and was really good. I followed the recipe as is. I will probably use spinach next time, just a personal preference. Thanks for the new addition to my favorites!

babytoothdoc April 10, 2009

Excellent as advertized. We purchased more filet than we needed so actually probably 1 lb of fish is enough for two people but be careful then not to OVERCOOK when you oven bake

Chez 4411 chef July 24, 2008

Excellent! 4 servings? Not for my husband and me, we wiped out the entire batch on our own. I made this as is, using Evelyn/Athen's Quick Pickled Garlic with Mediterranean Flavors (#81005) for the garlic in the recipe. In place of the oil-packed tomato, I used some dried tomatoes I got from a co-worker and they were excellent in this. This was SO GOOD! Thanks Rita, another great recipe from you :)

Hey Jude November 19, 2004

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