Sea Bass in Potato and Cloud Crust
Today I want to introduce you to an elegant and genuine fish dish. You will surely make a great impression in front of your diners.
Digestible and easy to prepare, suitable for all ages.
You can use any fish fillet. If you find a whole fish and don’t know how to fillet it, have your trusted fishmonger do it.
A cloud of egg whites and thin potatoes will cover the fish pieces, protecting them from the oven’s heat, ensuring they retain their juices and remain moist, preserving the flavor.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Regional Italian
- Seasonality: All seasons
- Energy 251.06 (Kcal)
- Carbohydrates 9.88 (g) of which sugars 1.33 (g)
- Proteins 27.95 (g)
- Fat 11.64 (g) of which saturated 2.10 (g)of which unsaturated 1.53 (g)
- Fibers 1.14 (g)
- Sodium 327.97 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1.3 lbs sea bass (branzino) (net weight fillets)
- 2 egg whites
- 7 oz potatoes
- q.b. roast herbs (for fish click I make them at home)
- pinches lemon zest
- q.b. salt
- q.b. pepper
- 3 tbsp extra virgin olive oil
a look at health
Tools
What we need to make
- 1 Knife
- 1 Cutting Board
- 1 Baking Tray
- 1 Parchment Paper
- 1 Mandoline
- 1 Bowl
- 1 Electric Whisk or the Bimby
Steps
Let’s go to the kitchen
Take a nice sea bass, scale it, gut it and then..
Fillet it and cut it into pieces. Line a baking tray with parchment paper, drizzle a bit of extra virgin olive oil and place the fillets on top
Preheat the oven to 375°F.
Then season them with fish herbs, a pinch of pepper and salt. Grate lemon zest on top. Set aside.
Peel the potatoes and slice them very thinly with a mandoline or a similar tool, rinse and dry them. Transfer them to a bowl, adjust with salt, pepper, roast herbs, 1 tablespoon of extra virgin olive oil, and mix well.
In another bowl, put the egg whites and a pinch of salt and beat the egg whites until stiff with the whisk.
As soon as the egg whites are whipped, add them to the potato slices and mix everything very gently.
Mix gently.
Place spoonfuls of egg whites on the tray
Place a piece of fillet on the potato cloud, then put another spoonful of egg whites on each fish fillet piece.
Transfer to the oven and bake for 20 minutes at 375°F
When the time is up, take it out of the oven
and serve hot.
Storage and Variations.
Sea Bass in Potato and Cloud Crust
The dish can be stored in the fridge for up to 2 days.
You can substitute the potatoes with other vegetables and the sea bass with other types of fish.
