Recipe - Potato-Crusted Sea Bass

1 cup Dry white wine
1 tablespoon Shallots; minced
Juice of 1 lemon
2 Sea bass fillets (5 to 6
oz ea); 3/4" to 1" thick
2 lg Russet potatoes; lightly
washed
One half cup Fresh basil leaves
One half Lemon; cut into 4 slices
2 tablespoon Vegetable oil
Salt; to taste
Freshly ground black pepper;
to taste
One fourth cup Heavy cream

Preheat oven to 425 degrees. In a small saucepan over mediumhigh heat, add
wine and shallots and reduce to about 2 tablespoons. Add lemon juice and
set aside. Using a vegetable peeler, slice the potatoes lengthwise into
long, paperthin slices. Lay slices out, overlapping edges, into a 9 by
9inch square baking dish. Place a piece of fish on the center, season with
salt and pepper and top with basil leaves and 2 lemon slices. Fold potato
slices around fish, top with more slices to seal, if necessary. Rub oil
over top, season with salt and pepper, place in a lightly greased baking
dish and place in preheated oven for 8 to 10 minutes or until potatoes are
lightly browned on top. Reheat saucepan over high heat, add cream and
reduce until it starts to thicken. Sauce will be light and silky. Remove
potatocrusted fish from oven. Place on plate and spoon sauce over. Serves
2.

Comments: Slicing the potatoes thinly is critical so that the slices fold
easily around the fish. Work quickly so that the slices do not discolor.

Recipe Source: Home & Garden TV Home Grown Cooking Episode 114

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.