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?"
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
35mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven for 375 degrees.
  • Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess.
  • 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.
  • Transfer to a casserole dish and place in oven for 10-15 minutes.
  • Add the onion and 3 cloves garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
  • Slice pre boiled potatoes and add to the onions browning on both sides add rosemary, salt and pepper.
  • 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.
  • Place wilted chard on platter place cooked fish on top.
  • Arrange browned potatoes around the Swiss chard.
  • Sprinkle with diced sun dried tomatoes.
  • Garnish with fresh rosemary.

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Reviews

  1. babytoothdoc
    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!
     
  2. Chez 4411 chef
    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
     
  3. Hey Jude
    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 :)
     
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