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Sea Bass on a Bed of Swiss Chard and Browned Rosemary Potatoes Recipe

August 17th, 2013 by alice  Tags: , , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1-1 1/2lb chileansea bass fillets, bones removed,cut in 4 serving pieces
  2. salt and pepper
  3. 1/4cupflour, more if needed
  4. 4tablespoons rosemaryoil(Rosemary Oil)or olive oil
  5. 1smallonion, minced
  6. 4-6clovesgarlic, minced or pressed,divided
  7. 1tablespoonfresh rosemary, minced
  8. 4cups choppedswiss chard, main stem removed & washed
  9. 2largepotatoes or4 mediumpotatoes, peeled and cooked
  10. 2sun-dried tomatoes packed in oil, diced,for garnish

DIRECTIONS

  1. Preheat oven for 375 degrees.
  2. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess.
  3. Heat two tablespoons oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side.
  4. Transfer to a casserole dish and place in oven for 10-15 minutes.
  5. Add the onion and 3 cloves garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
  6. Slice pre boiled potatoes and add to the onions browning on both sides add rosemary, salt and pepper.
  7. Meanwhile heat 2 tablespoons rosemary oil and toss in 3 minced cloves of garlic till almost browned add the Swiss chard till wilted about 3 minutes, season with salt and pepper.
  8. Place wilted chard on platter place cooked fish on top.
  9. Arrange browned potatoes around the Swiss chard.
  10. Sprinkle with diced sun dried tomatoes.
  11. Garnish with fresh rosemary.

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