Sea Bass in a Potato Crust: an easy and quick main course to prepare. A dish that pleases everyone: adults and children alike.
If you’re looking for a way to cook fish that satisfies both grown-ups and kids, sea bass in a potato crust is the perfect solution. It’s a simple recipe but impressive, where the tenderness of the fish fillets meets a golden, crunchy topping. The secret? The preparation of the potatoes!
To make the preparation even faster I used frozen sea bass fillets, so I didn’t have to clean the fish!
Let’s see right away how to prepare sea bass in a potato crust.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 2 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz sea bass (branzino)
- 11 oz potatoes
- 2 tbsp breadcrumbs
- 1 tbsp Parmigiano Reggiano (PDO)
- 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 the sea bass in a potato crust
Peel the potatoes and grate them using a coarse-hole grater.
Place the grated potatoes in a colander, sprinkle them with a pinch of salt and cover them with plastic wrap. Let them rest for about 15 minutes. The salt will help draw out the excess moisture.
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, the Parmigiano and herbs to taste (thyme, rosemary, pepper… whatever you prefer). Mix well until the mixture is homogeneous.
Line a baking sheet with parchment paper and brush it with a little oil. Lay the previously thawed sea bass fillets on the sheet.
Spread the potato mixture over each fillet, pressing it well with the palm of your hand or with a spoon so it adheres firmly to the surface of the fish.
Drizzle a final touch of oil and bake in a preheated conventional oven at 356°F for about 25 minutes. If you want an even more golden crust, use the grill function for the last 3 minutes.
Serve and enjoy.
Storage
The sea bass in crust should be eaten piping hot to enjoy the crispiness. If there’s any left, you can store it in the refrigerator for 1 day and reheat it in the oven.
FAQ (Questions & Answers)
Can I substitute the sea bass fillets?
You can use gilt-head bream (orata), cod or plaice fillets following the same procedure.
