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

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?

• Ready In: 35 mins
• Serves: 4

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

Directions

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.