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Add a photoServings: 4
Ingredients
- 4 x Sea bass fillets (chilean), 6-8 ounce
- 1/2 c. Flour
- 2 x Large eggs
- 4 lrg Russet potatoes
- 2 Tbsp. Extra virgin olive oil
- Â Â Salt and pepper
Directions
- Preheat oven 400F. Butter a 9x13 baking dish Rinse off the fillets and pat dry with paper towels. Sprinkle flour on a plate. Beat the Large eggs in a shallow bowl. Peel the potatoes. Grate them onto a large, clean kitchen towel which can be stained. Roll the potatoes up in the towel and wring to remove moisture. (It is best to do this over the sink.) Divide the potatoes into four piles. In a wide skillet, heat the extra virgin olive oil. Working quickly, dip each fillet first in the flour then in the egg. Pat half of each potato pile on the top and bottom of each fillet (the equivalent of one potato per fillet). Bring the skillet up to med-high heat. Place the potato-covered fillets in the warm oil, salt and pepper them, and brown quickly on each side. When all the fillets are browned, put them in the buttered pan and bake about 10 min, or possibly till they are cooked through. Don't overcook the fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 4 servings | |
| Calories 471 | |
| Calories from Fat 91 | 19% |
| Total Fat 10.21g | 13% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 73mg | 3% |
| Potassium 1661mg | 47% |
| Total Carbs 78.79g | 21% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.52g | 2% |
| Protein 17.83g | 29% |
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