confit fingerling potato, baby bok choy, lobster sambal butter

In a small pot, add the fingerling potatoes and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes until tender. Drain and set aside.

Prepare the Potatoes

In a skillet, combine the cooked potatoes, olive oil, garlic, and thyme. Cook over low heat for about 10 minutes, allowing the flavors to meld and the potatoes to become infused.

Confit the Potatoes

Heat a large skillet over medium-high heat. Season the Chilean seabass fillets with salt and black pepper. Add a bit of olive oil and sear the fillets for about 4-5 minutes on each side until golden brown and cooked through.

Sear the Seabass

In a separate pan, add a little olive oil and sauté the baby bok choy for about 3-4 minutes until tender. Season with salt and pepper to taste.

Sauté the Bok Choy

On each plate, arrange the confit fingerling potatoes, add the sautéed baby bok choy, and place the seared Chilean seabass on top. Drizzle the lobster sambal butter over the fish and serve immediately.

pan roasted chilean seabass

Recipe information

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