Baked Chilean Sea Bass over Bed of Potato
– Large piece of Sea Bass enough for 2 people or 2 fillets.
If you have a piece like in the picture with the spine intact, do not remove until just before serving. When the flesh falls off the spine you will know its done to perfection. Its also tastier for some reason.
– Two medium potatoes
– 1 medium red onion
– 1 cup of white wine (a dry sauvignon blanc is good for this)
– 3 tablespoons of olive oil
– Black Pepper
– 1 large tomato (cut into 4 pieces)
– 1 bay leaf
Preheat your oven to 400Âº Fahrenheit. Â Peel your potatoes and slice in thin slices (see picture)
Peel the onion also in thin slices length wise.
Using an oven safe dish or pan as pictured, place the 3 tablespoons of oil and spread around base of pan.
Create a bed of potatoes and onions over the oiled pan.
Pour half of the wine over the potato and onion mixture and place the pan in the oven for 10 minutes.
Remove from oven after 10 minutes and place the sea bass on top of the potato and onion bed.
Pour the rest of the wine over the sea bass.
Salt and pepper (to taste) over the sea bass and potato onion bed.
Drop in parsley, bay leaf, and tomatoes over potato bed.
Return the pan to the oven and increase the heat to 425Âº Fahrenheit.
After 10 minutes spoon some of the wine from the pan over the fish.
Continue baking for another 5-10 minutes.
Remove and enjoy!
Wondering what Chilean wine might go well with this dish?