astray recipes: Potato-crusted sea bass

Categories: Garden2
Yield: 2 servings

Measure	Ingredient
1 cup	Dry white wine
1 tablespoon	Shallots; minced
	Juice of 1 lemon
2	Sea bass fillets - (5 to 6 oz ea); 3/4" to 1" thick
2 larges	Russet potatoes; lightly washed
½ cup	Fresh basil leaves
½	Lemon; cut into 4 slices
2 tablespoons	Vegetable oil
	Salt; to taste
	Freshly ground black pepper; to taste
¼ cup	Heavy cream

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.

Comments: Slicing the potatoes thinly is critical so that the slices fold easily around the fish. Work quickly so that the slices do not discolor.

Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 114 Formatted for MasterCook by Nancy Berry - cwbj78a@...

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potato-crusted sea bass