Potato-Crusted Bass

Menu Part: 
Cuisine Type: 

This is a dish meant to impress. The fish cooks up moist covered with the potato scales. Golden brown and served with a wine sauce, it is delicious as well as dazzling.


2 large potatoes, peeled
6 striped bass or grouper fillets (about 21⁄2 lb.)
Flour or potato starch
Egg wash
1⁄4 cup extra-virgin olive oil
1⁄2 cup white wine
1 shallot, minced
Salt and pepper, to taste
Minced parsley
Steamed kale
Lemon wedges


1. Thinly slice potatoes and trim into uniform pieces to look like fish scales. Air dry potato slices in convection oven at 150°-200°F for 10 min., rotating pan and stirring.

2. Coat fish fillets lightly with flour or starch; brush with egg wash. Press potato slices onto one side of each fish fillet, arranging them like scales.

3. Heat oil in large sauté pan. Add fish, potato-side down; sauté until lightly browned. Flip fish and place pan in 450°F oven; cook 3-5 min. longer.

4. Remove fish and keep warm. Remove excess oil from pan; stir in wine and shallots. Cook until reduced by half. Add salt and pepper to taste.

5. Place fish on a bed of kale; drizzle with wine mixture and parsley. Garnish with lemon.

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