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Add a photoServings: 2
Ingredients
- 1 c. Dry white wine
- 1 Tbsp. Shallots chopped
- Â Â Juice of 1 lemon
- 2 x Sea bass fillets - (5 to 6 ounce ea) 3/4" to 1" thick
- 2 lrg Russet potatoes lightly washed
- 1/2 c. Fresh basil leaves
- 1/2 x Lemon cut into 4 slices
- 2 Tbsp. Vegetable oil
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
- 1/4 c. Heavy cream
Directions
- Preheat oven to 425 degrees.
- In a small saucepan over medium-high heat, add in wine and shallots and reduce to about 2 Tbsp.. Add in lemon juice and set aside.
- Using a vegetable peeler, slice the potatoes lengthwise into long, paper-thin slices. Lay slices out, overlapping edges, into a 9- by 9-inch square baking dish. Place a piece of fish on the center, season with salt and pepper and top with basil leaves and 2 lemon slices. Fold potato slices around fish, top with more slices to seal, if necessary. Rub oil over top, season with salt and pepper, place in a lightly greased baking dish and place in preheated oven for 8 to 10 min or possibly till potatoes are lightly browned on top.
- Reheat saucepan over high heat, add in cream and reduce till it starts to thicken. Sauce will be light and silky. Remove potato-crusted fish from oven. Place on plate and spoon sauce over.
- Serves 2.
- Comments: Slicing the potatoes thinly is critical so which the slices fold easily around the fish. Work quickly so which the slices don't discolor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 548g | |
| Recipe makes 2 servings | |
| Calories 582 | |
| Calories from Fat 174 | 30% |
| Total Fat 19.78g | 25% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.35g | |
| Cholesterol 26mg | 9% |
| Sodium 41mg | 2% |
| Potassium 1743mg | 50% |
| Total Carbs 72.12g | 19% |
| Dietary Fiber 5.1g | 17% |
| Sugars 3.51g | 2% |
| Protein 11.22g | 18% |
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