Do you fry or bake sea bass?

Delicate sea bass is delicious whole, but if you prefer fillets, they can be cooked in just a few minutes. Try pan frying, grilling and roasting to make the most of its delicious flavour and texture.

How do you keep sea bass skin crispy?

To ensure crispy skin, dry the fillets with kitchen roll before seasoning them with salt . Don't put too much oil into the frying pan and make sure it has a chance to get hot before adding the fillets. Sea bass with prawn tortellini, fennel purée and w...

How should sea bass look when cooked?

When you start cooking fish, it's shiny and translucent. When it's done, the fish will be opaque . Flake easily with a fork. When fish is finished cooking, it will easily flake apart with a fork (more on that next) without any pushing or tugging.

What is the best way to cook sea bass fillets?

Pan-sear the sea bass. Once the oil is hot enough, add the fish to the pan. Manage your heat so it does not burn. Push down on the thickest part of each fillet for about 30 seconds. Then let the sea bass cook undisturbed for 4 to 6 minutes, until nicely browned.

What do I coat my fish with before frying?

For how to fry fish that's just as crispy as what you get at a fish and chips restaurant, dip pieces of fish in a beer batter or several coatings of egg and seasoned flour before you fry it. It will come out a crisp, golden brown.

How do you get crispy crust on fish?

Most of the cooking can happen with the fish skin side down. Not only will the skin become more crisp the longer it's in contact with the pan, but it also acts as an insulator, protecting the delicate flesh from becoming tough and dry. It's only time to flip the fish when it's nearly cooked through.

Why do you soak sea bass in milk?

It may sound bizarre, but, according to Epicurious, an effective way to combat fishiness is by soaking the protein in milk prior to cooking. To try this trick in your home kitchen, follow Cook's Illustrated's advice: before cooking, let your fish spend about 20 minutes sitting in milk to absorb any unwanted odors.

Can you undercook sea bass?

Always err on the side of undercooking your fish; as a matter of fact most people enjoy fish that is still a little translucent in the center. As long as you are following food safety guidelines in your kitchen (keeping ingredients cold, avoiding cross-contamination) there is no danger from eating our fish undercooked .

What happens when you overcook sea bass?

Overcooked fish loses its natural moisture, which can result in a dry and chewy texture . The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Is seabass a healthy fish to eat?

IS SEA BASS GOOD FOR YOU? It certainly is . Sea bass is full of protein, low in calories and an excellent source of omega-3 fatty acids.

Is it better to fry or bake fish?

It is also worth noting that while baking is the better option over deep-frying or pan-frying , steaming and poaching are even better than baking in terms of locking in nutrients.

How long does it take to fry sea bass?

Once the oil is very hot sprinkle a little salt on both sides of the sea bass and lay it gently in the pan skin side down. Cook it for 3 mins on the skin side without touching it. Now gently turn it over and cook for another 2 mins , before removing from the heat.

Does bass taste good fried?

Nothing beats fresh fried fish and largemouth bass is one of the best . I actually prefer black bass over bream for this recipe. Serve with cut fries if desired.

Potato Crusted Sea Bass with Lemon Sauce Recipe (2024)

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This Potato Crusted Sea Bass with Lemon Sauce is a delicious and easy-to-make dish that is perfect for lunch or dinner.

During our time in Rome, we had the wonderful opportunity to savor the flavors of Italy, and one dish that captivated our taste buds was a potato-crusted fish fillet. Not only is it incredibly tasty, but it’s also easy to make. Potatoes and fish have always been a winning combination, and this recipe takes it to a whole new level. Imagine a tender and flaky fish fillet, encased in a crispy and golden potato crust. The contrast of textures creates a delightful symphony in every bite. When I returned home, I knew I had to prepare this dish for my daughters, and they loved it just as much as I did.

To enhance the flavors even further, instead of the traditional lemon wedge, I paired the fish with a luscious lemon sauce that I absolutely adore. Its bold lemony taste and velvety smoothness add an extra layer of wonderfulness to the dish. The combination of the tangy sauce and the succulent sea bass is truly a match made in culinary heaven.

While I used sea bass fillets for this recipe, you can easily substitute them with any other type of fish fillets that you prefer. The beauty of the potato crust is its versatility, allowing you to enjoy this delightful dish with a variety of fish options. So feel free to experiment and discover your personal favorite.

How to make potato crusted fish fillet

Prepare the fish by removing the skin if necessary and cutting the fillets in half if they’re too large. Season each fillet with salt and pepper.

Peel the potatoes and grate them using the big holes of a grater. Squeeze out as much liquid as possible using a kitchen towel, then place the grated potatoes in a large bowl. Add chives, salt, and pepper, and stir to combine.

In a non-stick pan, heat grapeseed oil and butter over medium heat. Take some of the potato mixture and spread it in the pan, making it about the same size as the fish fillet. Place the fish fillet on top and cover it with more potato mixture. Gently press it down with a spoon. Cook for approximately 5 minutes on each side until the crust turns golden brown and the fish is fully cooked. Repeat this process for the remaining fish fillets.

How to make the lemon sauce

First, wash the lemons and carefully peel off the yellow part, leaving behind the white pith. In a small saucepan, bring water to a boil, then add the lemon peels and boil them for 2 minutes. Repeat this step multiple times to reduce bitterness. Allow the lemon peels to cool slightly before transferring them to a blender. Add olive oil, lemon juice, salt, sugar, and water, and blend until smooth. Strain the sauce, cover it, and refrigerate until ready to use, up to 4 days.

Place the potato-crusted fish on a plate, accompanied by the prepared lemon sauce and your favorite vegetables.

I sincerely hope that you give this Potato Crusted Sea Bass a try and experience the sheer joy it brings. May this recipe bring you and your loved ones great pleasure, just as it has for me and my family.

Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For more lunch or dinner recipes check our full collection for Main Dish Recipes. For more Italian inspired recipes check our full collection for Italian Recipes.

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Potato Crusted Sea Bass with Lemon Sauce

5 from 1 vote

While in Rome we had the chance to enjoy some of the Italian dishes and among them we’ve tried a potato crusted fish fillet which I found very delicious. Potato and fish have always made a good match, this flaky tender fish with crispy potato crust is one of the best ways to serve them.

Servings 4 servings

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

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Ingredients

For the Fish

20 oz (600g) potatoes
2 tbsp (about 4g) chives , chopped
1/2 tsp (2g) salt
2 tbsp (28g) grapeseed oil
2 tbsp (28g) unsalted butter
2 sea bass fillets - (about 6 oz-a170g each)
Salt and Pepper

Lemon Sauce

peel from 5 lemons
1/4 cup (56ml) olive oil
1/4 cup (60ml) water
1/2 tsp (2g) salt
1 tsp (5g) sugar
2 tbsp (30ml) lemon juice

Instructions

Prepare the lemon sauce.

Wash the lemons and peel them. We only need the yellow peel without the white pith as much as possible.
In a small saucepan bring water to a boil. Only when the water is boiling add lemon peels and let them boil for 2 minutes. Drain and repeat this step for 5 or 6 times. It is important to repeat this step as it reduces the bitterness and removes the wax found on the lemon peels if any.
Let the lemon peel cool slightly and then place them in the bowl of the blender. Add olive oil, lemon juice, salt, sugar and water.
Process for a couple of minutes until well blended and smooth.
Sieve the sauce, cover and refrigerate until ready to use. The sauce can be stored refrigerated for up to 4 days.

Prepare the fish.

Remove skin of the fillets if any. Cut fillets in two if too big to handle. Season each with salt and pepper.
Peel the potatoes and grate using the big holes of the grater.
Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
Place the potatoes into a large bowl. Add chives, salt and pepper. Stir to combine.
In a non-stick pan heat 1 tbsp of grapeseed oil (or any other flavorless vegetable oil) and 1 tbsp butter over medium heat.
Spread some potato mixture into the pan about the size of the fish fillet. Add fish fillet on top and cover with potato mixture. Press with the spoon slightly. Cook for about 5 minutes on each side until golden brown and fish is cooked through. Repeat with the remaining fish fillets.
Serve the potato crusted fish with lemon sauce and your favorite vegetables.Enjoy!

Video

Nutrition

Serving: 1 serving out of 4Calories: 357kcalCarbohydrates: 38gProtein: 15gFat: 17gSaturated Fat: 4.6gCholesterol: 36mgSugar: 1.8g

Calories: 357kcal

Course: Main Course

Cuisine: Italian

Keyword: lemon sauce, potato crusted fish fillets, potato crusted sea bass

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.