Potato Crusted Chilean Sea Bass 5fix Food

POTATO CRUSTED CHILEAN BASS

Steps:

• Purée peppers in a food processor.
• Add lemon juice, garlic and basil.
• Process until smooth.
• With processor running, add olive oil until sauce is smooth and creamy.
• Season to taste with salt and pepper and set aside.
• Using a sharp knife, cut potatoes, skin on, into paper-thin slices.
• Season fish with some of the olive oil, salt and pepper.
• Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales.
• Heat one teaspoon olive oil in a nonstick sauté pan.
• Place fish, potato side down, in pan and cook 5 minutes.
• Turn fish over and continue to cook other side about 3 minutes, or until done.
• Serve accompanied by simple grilled vegetables such as eggplant or zucchini and drizzled with roasted red pepper sauce.

POTATO CRUSTED CHILEAN SEA BASS #5FIX

Steps:

• Put the Simply Potatoes Diced Potatoes with Onion in a kitchen towel and squeeze to remove any excess water and then chop roughly with knife or even pulse in a food process.
• Meanwhile, rinse and pat fish dry and season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat.
• Flatten out Simply Potatoes Diced Potatoes with Onions into 8 thin "pancakes" that are the size of your fish and place them in the pan. Immediately press the fish into the Simply Potatoes Diced Potatoes with Onion pancakes.Then top with another potato pancake.
• Cook until potatoes are golden brown, about 10 minutes per side. You want your fish to flake with a fork.
• Squeeze a lemon over your fish, the potato will drink it up.
• Serve with a red pepper basil aioli and roasted asparagus.
• Enjoy!

POTATO CRUSTED CATFISH #5FIX

Steps:

• Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
• Heat oil in a skillet over medium high heat.
• Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water.
• Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick.
• Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.

GOLDEN SEA BASS

Steps:

• In a shallow bowl, combine the potato flakes, dressing mix and pepper. In another bowl, beat the egg. Dip fillets into egg, then coat with potato flake mixture. , Place in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter; sprinkle with paprika. , Bake, uncovered, at 450° for 10-14 minutes or until fish flakes easily with a fork.