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?
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.