Chilean Seabass Caramelizzato All'escarola Recipe
Caramelized Chilean Sea Bass fillet over roasted potatoes, welted Escarole, golden Raisins, toasted pine nuts, Peruvian peppers with extra virgin olive oil and a touch Vin Cotto.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Cut the potatoes into wedges, toss them in 2 tablespoons of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until crispy and golden brown.
- 2
Prepare the Escarole
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the escarole and sauté until wilted, about 5 minutes. Season with salt and pepper, then remove from heat and set aside.
- 3
Cook the Chilean Sea Bass
Season the Chilean sea bass fillets with salt and pepper. In the same skillet, add another tablespoon of olive oil over medium-high heat. Sear the fillets for 3-4 minutes on each side until golden brown and cooked through.
- 4
Add the Flavors
In the last minute of cooking the fish, add the Vin Cotto into the skillet to glaze the fish. Allow it to caramelize slightly before removing from heat.
- 5
