Sea bream fillet in a potato crust


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How to cook the sea bream fillet in a potato crust by cooking the fish in the oven and then serving it sprinkled with a tasty sauce made with aromatic herbs.


Ingredients for 4 people

- 4 fillets of sea bream

- 300 g of potatoes


- 2 tablespoons of extra virgin olive oil

- 1 tablespoon of basil

- 1 tablespoon of parsley


- 1/2 glass of white wine

- salt and pepper

For the herb sauce


- 1 sprig of parsley

- 1 bunch of basil

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- 1 bunch of chives

- 1 bunch of chervil

- 1 desalted anchovy

- 2 tablespoons of wine vinegar

- 20 g of capers

- 3 tablespoons of extra virgin olive oil

- salt and pepper


How to prepare the sea bream fillet in a potato crust

Peel, wash and cut the potatoes into very thin slices, then scald them for 1 minute in salted boiling water.

Drain the potatoes and let them dry flat and spaced apart on a cloth.

Heat the oven to 180 ° C.

Slightly flatten the sea bream fillets between 2 sheets of plastic wrap, salt and pepper them.

Put the fish in a baking pan lightly greased with oil and sprinkle it with chopped parsley and basil.

Arrange the potato slices on top of the sea bream fillets to form scales.


Pour in the white wine and cover with aluminum foil.

Bake for 5 minutes, then remove the aluminum foil, turn on the grill and cook au gratin for 3 minutes.

Meanwhile desalinate and wash the capers, then chop them together with the herbs and anchovy.

In a container, pour the extra virgin olive oil flush with the vinegar and let them emulsify by beating them with a whisk.

When serving, add the chopped herbs to the oil and vinegar emulsion and mix well.

Serve the sea bream fillets sprinkled with the herb sauce.

Potato Crusted Sea Bass with Lemon Sauce (November 2022)


Tags: Fish main courses
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