Italian
Sea Bass in Potato Crust
by Manu Food · 60K subscribers on YouTube
A truly extraordinary fish main course, finger-licking good. Perfect for the holidays.
- Difficulty
- medium
Ingredients
9 items- PotatoesPotatoes for grating into flakes
- SaltTo taste
- PepperTo taste
- ParsleyFresh, chopped
- Extra Virgin Olive OilExtra virgin olive oil, to taste
- Sea BassSea bass, whole or filleted; ask your fishmonger to prepare fillets if needed
- Maionese al Basilico(optional) — Basil mayonnaise for decoration (optional)
- Maionese alla Barbabietola(optional) — Beetroot mayonnaise for decoration (optional)
- Mixed Salad(optional) — Mixed salad for serving (optional)
Method
- Boil the potatoes for 10–15 minutes, being careful not to overcook them.
- Let the potatoes cool slightly, then peel and grate into flakes.
- Season the potato flakes with salt, pepper, chopped parsley, and a drizzle of extra virgin olive oil.
- Fillet the sea bass (or ask your fishmonger to do it). Remove the skin and any remaining bones.
- Place the fillets on parchment paper and season with salt, pepper, and a drizzle of extra virgin olive oil.
- Completely cover each fillet with the potato flakes to form a crust.
- Bake at 170–180°C for about 15 minutes.
- (Optional) Decorate with basil mayonnaise and beetroot mayonnaise, and serve with a mixed salad.
