Chilean Sea Bass Recipe
smashed redskin potatoes, fresh vegetables
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Ingredients
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Chilean Sea Bass
Smashed Redskin Potatoes
Fresh Vegetables
Method
Smashed Redskin Potatoes
- 1
Boil potatoes
Place the redskin potatoes in a large pot and cover with 1600 ml cold water. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size.
- 2
Drain and cool slightly
Drain the potatoes in a colander and let them sit for 3–4 minutes to release steam so they dry slightly—this helps them crisp when smashed.
- 3
Smash and season
Preheat the oven to 220°C (425°F). On a rimmed baking sheet lined with parchment or lightly oiled, arrange the potatoes spaced apart. Use the bottom of a sturdy glass or a potato masher to gently smash each potato to about 1/2 inch thickness, keeping them in one piece. Drizzle or brush with 1 tablespoon melted butter and season with a little of the freshly ground black pepper.
- 4
Roast until crisp
Roast in the preheated oven until the edges are golden and crisp, about 18–22 minutes. Remove and immediately toss with the remaining 2 tablespoons butter, 4 tablespoons milk (or half-and-half) and 2 tablespoons chopped chives. Adjust seasoning with salt and the 1 teaspoon black pepper.
Fresh Vegetables
- 5
- 6
- 7
Shock and finish
Immediately transfer vegetables to an ice bath to stop cooking; drain and pat dry. Toss with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1 teaspoon black pepper. Finish with a squeeze of 1/2 lemon just before plating.
Chilean Sea Bass
- 8
Season and dust
Pat the sea bass fillets dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Lightly dust both sides with 2 tablespoons flour, shaking off any excess—this promotes a light crust when searing.
- 9
Preheat pan
Heat a heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter; swirl to combine and let the butter foam but not burn.
- 10
Sear the fillets
Place the fillets in the skillet, presentation side down, spacing them so they aren’t touching. Sear without moving for 3–4 minutes until a golden crust forms. Carefully flip and sear the other side 2–3 minutes. If fillets are thick (over 1.25 inches), reduce heat to medium and continue cooking 2–4 minutes more until the internal temperature reaches 52–56°C (125–133°F) for medium-rare to medium and the fish flakes easily with a fork.
- 11
Finish with butter and lemon
During the last minute of cooking, add the remaining 1 tablespoon butter and 1 teaspoon minced garlic to the pan. Tilt the pan slightly and spoon the melted butter and garlic over the fillets to baste. Remove the fillets to a warm plate, spoon pan juices over them, and sprinkle with 1 tablespoon chopped fresh parsley and a squeeze of fresh lemon juice from the reserved lemon.
