Potato Crusted Chilean Sea Bass
- Srv: 4
- Cal: 439
- By: Jean-Michel Boulut, University of Washington, Seattle
- 2 teaspoons chopped chives
- 2 teaspoons chopped parsley
- 2 teaspoons chopped basil
- 2 tablespoons olive oil
- 2 pounds Chilean sea bass or halibut
- Salt and pepper
- 1 pound Washington Klondike Rose potatoes
- 1 lemon, juiced
- 2 cups olive oil
Combine herbs with the 2 tablespoons olive oil. Cut the fish into 3-ounce pieces and coat well with the herb/olive oil mixture. Sprinkle with salt and pepper. Set aside while preparing potatoes.
Scrub potatoes with a vegetable brush under cold running water. Peel. Using a Japanese vegetable rotating slicer, cut the potatoes into long strings. Sprinkle the potatoes with the lemon juice. Lay the potato strings on a clean work surface and wrap each fish piece evenly with the strings.
In a large skillet over medium heat, heat the 2 cups olive oil. Test for temperature by dropping a small piece of potato string into the oil. Bubbles should form around the potato but it shouldn’t brown or sizzle. Add the wrapped fish pieces to the oil and cook, turning once, until potato is just lightly browned, about 10 minutes total.
Drain on paper towels.