Yield: 4 Servings
|4 \N||Sea bass fillets (chilean); 6-8 oz|
|4 larges||Russet potatoes|
|2 tablespoons||Olive oil|
|\N \N||Salt and pepper|
Preheat oven 400F. Butter a 9x13 baking dish Rinse off the fillets and pat dry with paper towels. Sprinkle flour on a plate. Beat the eggs in a shallow bowl. Peel the potatoes. Grate them onto a large, clean kitchen towel that can be stained. Roll the potatoes up in the towel and wring to remove moisture. (It is best to do this over the sink.) Divide the potatoes into four piles. In a wide skillet, heat the olive oil. Working quickly, dip each fillet first in the flour then in the egg. Pat half of each potato pile on the top and bottom of each fillet (the equivalent of one potato per fillet). Bring the skillet up to med-high heat. Place the potato-covered fillets in the hot oil, salt and pepper them, and brown quickly on each side. When all the fillets are browned, put them in the buttered pan and bake about 10 minutes, or until they are cooked through. Do not overcook the fish.
Recipe by: "The Grilling Season," Diane Mott Davidson Posted to JEWISH-FOOD digest Volume 98 #022 by jchavelh@... on Jan 11, 1998