Sea bass with a sun-dried tomato crust and sautéed potatoes. Add the capers, garlic, sun-dried tomatoes. In a large and deep baking dish add the potato mixture. Push potatoes to the side to form a space in the center.
And because it comes from the ocean, you'll find lots of recipes inspired by seafood-loving countries from around the world like Spain, Brazil, Japan, and the Caribbean.
Brush with reserved oil and the lemon juice mix from the baking dish.
Spread the puree over the fish evenly.
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Add the capers, garlic, sun-dried tomatoes. In a large and deep baking dish add the potato mixture. Push potatoes to the side to form a space in the center.
Alright, don't linger, let's plan this sea bass with a sun-dried tomato crust and sautéed potatoes menu with 6 elements which are definitely easy to have, and we have to process them at the very least through 3 actions. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements Sea bass with a sun-dried tomato crust and sautéed potatoes:
- Provide 4 of sea bass fillets.
- Need - Potatoes.
- Need of Stale bread for breadcrumbs or shop bought.
- You need 3-4 - Sun dried tomatoes in oil.
- Need of Olive oil.
- Require to taste - Salt.
Sprinkle with rosemary, salt and pepper. For the chargrilled sea bass, heat the oil in a griddle pan until hot. Season the fish with salt and freshly ground black pepper and fry for about three minutes, skin-side down. Place the fillets on a heated place, cover and keep warm.
Sea bass with a sun-dried tomato crust and sautéed potatoes start cooking:
- Whizz up the bread to make crumbs in a food processor. Put in a bowl. Whizz up the tomatoes in the food processor. Add to the breadcrumbs and mix. Set a side.
- Peel, chop and par boil potatoes in lightly salted water for about 5-6 mins. Drain and set a side. Preheat oven to 200. Put fish on a baking tray lined with parchment paper. Add the breadcrumbs on top.
- Bake the fish for about 12-15 mins. Meanwhile, sauté the potatoes in olive on a medium heat until crispy. Plate up and enjoy.
Heat olive oil in a saucepan, then add peppercorns and shallots. Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Place the fish on top of the potatoes and drizzle over the remaining reserved sundried tomato oil. Grilled fillet of fresh hake with a caper, sun-dried tomato and parmesan crust, served with sautéed potatoes and fresh vegetables Sauteed in Olive Oil Garlic Sauce with Mushrooms, Spinach, Sun-Dried Tomatoes.
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