Seabass in Parmesan Potato Crust

NOTE: This can be done with any firm fish (I often use tilapia from Costco); ensure skin is removed. The fish should be no more than 1/2 inch thick.

Dec 17, 2014 - Serves 4
Seabass in Potato Crust
  • 4 fillets of Sea Bass
  • 2 medium sized baking potatoes
  • Oil / Butter
  • 8 tbsp Parmesan Cheese

Peel the potatoes and grate with your cheese grater.
Immediately pre-cook the grated potatoes (otherwise they will begin to oxidize and turn brown!).
Do this by placing a tablespoon of oil and one of butter (unsalted best) in pan and heat until hot.

Cook the grated potatoes for 3-4 minutes stirring constantly.
Add 2 tbsp of grated parmesan cheese for each patty, stir a bit more then remove from pan and set aside

Make 4 "patties" from the pre-cooked potatoes to conform to the size of each fillet...press down with a flat spatula to make them relatively thin. I do this on a sheet of wax paper, which makes it easy to remove the finished product to the pan!

Salt and Pepper the fish fillets to taste.
Add another 2 tbsp of oil (no butter) to pan and bring it back to med-high.

Gently using a large, flat spatula, place the potato "patties" on the heated pan. Then press the fish unto each one. Cook, uncovered, for 3-5 minutes and carefully turn for another 3-5 minutes. (Cooking time, of course, depends on the thickness of the fish...3 minutes for a thinner fillet, such as tilapia and 5 minutes for thicker cuts such as seasbass!).

SERVE IMMEDIATELY.

|top|