Sea Bass with Potato Crust: an easy and quick second course to prepare. A dish that pleases everyone: adults and children.
If you are looking for a way to cook fish that pleases both adults and kids, sea bass with a potato crust is the perfect solution. It’s a simple yet impressive recipe, where the softness of the fish fillets meets a golden and crispy coating. The secret? The preparation of the potatoes!
To make the preparation even quicker, I used frozen sea bass fillets, so I didn’t have to clean the fish!
But let’s see right away how to prepare sea bass with potato crust.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz sea bass
- 10.5 oz potatoes
- 2 tbsps breadcrumbs
- 1 tbsp Parmigiano Reggiano DOP
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Grater
- 1 Colander
- 1 Bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Plastic wrap
How to prepare sea bass with potato crust
Peel the potatoes and grate them using a grater with large holes.
Place the grated potatoes in a colander, sprinkle them with a pinch of salt, and cover with plastic wrap. Let them rest for about 15 minutes. The salt will help to expel the excess vegetable water.
After the resting time, squeeze the potatoes very well with your hands to make them as dry as possible.
Transfer the potatoes to a bowl. Add the breadcrumbs, Parmesan, and your choice of herbs (thyme, rosemary, pepper…whatever you prefer). Mix well until the mixture is homogeneous.
Line a baking sheet with parchment paper and grease it with a drizzle of oil. Place the previously defrosted sea bass fillets on the baking sheet.
Spread the potato mixture over each fillet, pressing it down well with the palm of your hand or a spoon to make it adhere well to the surface of the fish.
Add one last drizzle of oil and bake in a preheated static oven at 356°F for about 25 minutes. If you want an even more golden crust, activate the grill function for the last 3 minutes.
Serve immediately.
Storage
The sea bass in crust should be eaten very hot to enjoy the crispiness. If there is any left, you can store it in the refrigerator for 1 day and warm it up in the oven.
FAQ (Questions and Answers)
Can I substitute sea bass fillets?
You can use fillets of bream, cod, or plaice following the same procedure.
