Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Dry white wine

  2. 1 tablespoon 15ml Shallots - minced Juice of

  3. 1 lemon

  4. 2 Sea bass fillets - (5 to 6 oz ea) -

  5. 3/4" to

  6. 1" thick

  7. 2 Russet potatoes - lightly washed (large)

  8. 1/2 cup 20g / 0.7oz Fresh basil leaves

  9. 1/2 Lemon - cut into 4 slices 2 tablespoons 30ml Vegetable oil Salt - to taste Freshly ground black pepper - to taste

  10. 1/4 cup 59ml Heavy cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 425 degrees. In a small saucepan over medium-high heat, add wine and shallots and reduce to about 2 tablespoons. Add 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 minutes or until potatoes are lightly browned on top. Reheat saucepan over high heat, add cream and reduce until 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.


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