Sea Bass in Potato Crust with Pepper Sauce
Dive into this mouthwatering sea bass, enveloped in a golden, crispy potato crust that adds a delightful crunch to every bite. Paired with a zesty pepper sauce, this dish transforms simple ingredients into a sensational experience that will impress your taste buds! Perfect for a cozy dinner or a special occasion, this recipe is sure to become a favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- half an onion, very finely chopped
- potatoes, very thinly sliced
- salt, pepper, and garlic powder
🥩Meat & Seafood(1)
- 200ml fish stock (6.76 fl oz)
🥛Dairy & Eggs(1)
- 200ml cream (6.76 fl oz)
👨🍳 Instructions
- 1
Slice the potatoes very thinly and cook them on both sides without letting them brown too much.
- 2
Finely chop half an onion and let it cook.
- 3
Add 200ml of fish stock and 200ml of cream.
- 4
Season with salt, pepper, and garlic powder, and let it reduce for 10 minutes.
- 5
Season the sea bass with salt and pepper.
- 6
Arrange the potatoes on top to resemble scales.
- 7
Bake in the oven at 200 degrees for 8-10 minutes.
- 8
Serve with the sauce and the sea bass.
💡 Pro Tips
- ✓Slice potatoes to exactly 2-3mm thickness using a mandoline because thicker slices won't crisp properly and thinner ones will burn before the fish cooks through in 8-10 minutes.technique2-3mm thickness
- ✓Pat sea bass completely dry and let it sit uncovered for 15 minutes before seasoning so surface moisture evaporates, preventing steam that would make the potato crust soggy.technique15 minutes
- ✓Reduce your cream sauce to coat-the-spoon consistency (nappe stage at 170-175°F) because it will thin when plated hot and needs body to complement the delicate fish.timing170-175°F
- ✓Overlap potato slices by exactly 50% when arranging scales so they create proper insulation while allowing even browning and preventing gaps that expose fish to direct heat.technique50% overlap
- ✓Brush potato scales with clarified butter before baking because regular butter's milk solids burn at 200°C, while clarified butter's 250°C smoke point ensures golden browning without bitterness.ingredient250°C smoke point
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Sea Bass in Potato Crust with Pepper Sauce
Dive into this mouthwatering sea bass, enveloped in a golden, crispy potato crust that adds a delightful crunch to every bite. Paired with a zesty pepper sauce, this dish transforms simple ingredients into a sensational experience that will impress your taste buds! Perfect for a cozy dinner or a special occasion, this recipe is sure to become a favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- half an onion, very finely chopped
- potatoes, very thinly sliced
- salt, pepper, and garlic powder
🥩Meat & Seafood(1)
- 200ml fish stock (6.76 fl oz)
🥛Dairy & Eggs(1)
- 200ml cream (6.76 fl oz)
👨🍳 Instructions
- 1
Slice the potatoes very thinly and cook them on both sides without letting them brown too much.
- 2
Finely chop half an onion and let it cook.
- 3
Add 200ml of fish stock and 200ml of cream.
- 4
Season with salt, pepper, and garlic powder, and let it reduce for 10 minutes.
- 5
Season the sea bass with salt and pepper.
- 6
Arrange the potatoes on top to resemble scales.
- 7
Bake in the oven at 200 degrees for 8-10 minutes.
- 8
Serve with the sauce and the sea bass.
💡 Pro Tips
- ✓Slice potatoes to exactly 2-3mm thickness using a mandoline because thicker slices won't crisp properly and thinner ones will burn before the fish cooks through in 8-10 minutes.technique2-3mm thickness
- ✓Pat sea bass completely dry and let it sit uncovered for 15 minutes before seasoning so surface moisture evaporates, preventing steam that would make the potato crust soggy.technique15 minutes
- ✓Reduce your cream sauce to coat-the-spoon consistency (nappe stage at 170-175°F) because it will thin when plated hot and needs body to complement the delicate fish.timing170-175°F
- ✓Overlap potato slices by exactly 50% when arranging scales so they create proper insulation while allowing even browning and preventing gaps that expose fish to direct heat.technique50% overlap
- ✓Brush potato scales with clarified butter before baking because regular butter's milk solids burn at 200°C, while clarified butter's 250°C smoke point ensures golden browning without bitterness.ingredient250°C smoke point