Pan-Fried Sea Bass with Crushed Potatoes and Asparagus
2 servings Pan-Fried Sea Bass with Crushed Potatoes and Asparagus. This recipe offers a delightful combination of flavors and textures, featuring perfectly cooked sea bass fillets with a tangy caper butter sauce, accompanied by crushed garlic potatoes and roasted asparagus. It's an elegant dish that's surprisingly easy to prepare. x saved Faceless Chef Resident Chef October 23, 2024 45 min.45 min.2/5 45 min. 45 min. 2/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Sauce Pan or Medium Pot (6QT)1x Tupperware dish2x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin1x Silicone Spatula1x Wooden Spoon1x Griddle Pan (or regular fry pan - preferably non stick)1x Fish Turner (or regular turner)1x Lemon Squeezer (optionally) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Sauce Pan or Medium Pot (6QT) 1x Tupperware dish 2x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin 1x Silicone Spatula 1x Wooden Spoon 1x Griddle Pan (or regular fry pan - preferably non stick) 1x Fish Turner (or regular turner) 1x Lemon Squeezer (optionally) Directions: 1. Prepare the Potatoes: Let’s start preparing the pan-fried sea bass with crushed potatoes and asparagus. Wash the potatoes and place them in a medium pot with salted water. Bring to a boil and cook until tender. Wash the potatoes and place them in a medium pot with salted water. Bring to a boil and cook until tender. Tip: Use a fork to test the potatoes for doneness. They should be easily pierced. 2. Roast the Asparagus: While the potatoes are cooking, preheat your oven to 390°F. Trim the asparagus and toss it with lemon juice, olive oil, salt, and a splash of water. Spread the asparagus in a baking dish and cook for 30 minutes. While the potatoes are cooking, preheat your oven to 390°F. Trim the asparagus and toss it with lemon juice, olive oil, salt, and a splash of water. Spread the asparagus in a baking dish and cook for 30 minutes. 3. Crush the Potatoes: Once the potatoes are cooked, drain them and place them into the baking dish. Gently crush them using a small Tupperware dish. Add the melted butter, chopped garlic, and thyme. Toss to coat the potatoes evenly. Place the potatoes to the oven and roast for another 30 minutes. Once the potatoes are cooked, drain them and place them into the baking dish. Gently crush them using a small Tupperware dish. Add the melted butter, chopped garlic, and thyme. Toss to coat the potatoes evenly. Place the potatoes to the oven and roast for another 30 minutes. 4. Pan Fry the Sea Bass: While the potatoes and asparagus are roasting, check the sea bass fillets for any bones and remove them. Heat olive oil in a griddle pan. Add the sea bass fillets skin-side down and cook until the flesh is white halfway up. Flip and cook the other side until cooked through (about 2-4 minutes for thin fillets).* While the potatoes and asparagus are roasting, check the sea bass fillets for any bones and remove them. Heat olive oil in a griddle pan. Add the sea bass fillets skin-side down and cook until the flesh is white halfway up. Flip and cook the other side until cooked through (about 2-4 minutes for thin fillets).* Important: Be careful not to overcook the sea bass. It should be flaky and moist. 5. Make the Sauce: Remove the sea bass from the pan, but keep the juices. Add 4 TBSP of butter to the pan and melt it over low heat. Add the capers and lemon juice. Cook for a couple of minutes until the flavors combine. Remove the sea bass from the pan, but keep the juices. Add 4 TBSP of butter to the pan and melt it over low heat. Add the capers and lemon juice. Cook for a couple of minutes until the flavors combine. 6. Assemble the Pan-Fried Sea Bass with Crushed Potatoes and Asparagus: Place the roasted asparagus and crushed garlic potatoes on plates. Top with the sea bass fillets and drizzle with the caper butter sauce. Serve immediately for the best flavor and texture. Place the roasted asparagus and crushed garlic potatoes on plates. Top with the sea bass fillets and drizzle with the caper butter sauce. Serve immediately for the best flavor and texture. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for fish of 145°F. Kitchen Guide Fish USDA minimum safe internal temperature is 145°F Popular serving temperatures: 110 – 125°F – Rare 125 – 140°F – Medium Rare 145 – 155°F – Medium 110 – 125°F – Rare 125 – 140°F – Medium Rare 145 – 155°F – Medium About the Author: Faceless ChefResident Chef # 4 34 Followers Published Recipes: 24Av. Recipe Evaluation: Member since: 2023-10-17 Published Recipes: 24 Av. Recipe Evaluation: Member since: 2023-10-17 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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