Potato Crusted Chilean Sea Bass

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  • Serves: 4
  • Cal: 439
  • By: Jean-Michel Boulut, University of Washington, Seattle
Potato Crusted Chilean Sea Bass

Ingredients

  • 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
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