Description

Thin potato slices shingled over a sea bass fillet and seared into a golden crust - this is the classic French technique pioneered by Paul Bocuse, simplified for a special occasion at home. Finished with a bright lemon herb butter sauce in the same pan.

Ingredients

Scale

2 6-ounce Chilean sea bass fillets

2-3 small Yukon gold potatoes

3 tablespoons clarified butter or ghee

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons butter

1 tablespoon fresh lemon juice

1 1/2 tablespoons flat leaf parsley, diced

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Instructions

Slice 2-3 small Yukon gold potatoes on the thinnest mandolin setting. Rinse in cold water and set aside to dry completely.
Pat 2 6-ounce sea bass fillets dry with paper towels. Season one side generously with kosher salt and black pepper - this is the bottom side. Flip. Brush the other side with ½ tablespoon clarified butter or ghee. Lay potato slices across the buttered surface shingle-style, covering the fillet completely. Gently brush additional clarified butter over the potato layer to help glue the potatoes in place. Season the potato layer lightly with salt. Cover each fillet with a small piece of parchment and refrigerate for 30 minutes.
Heat a skillet over medium-high heat. Add 2 tablespoons clarified butter. Leaving the parchment in place, gently put fillets parchment and potato-side down and cook undisturbed for 3-4 minutes. The parchment acts as a nonstick surface between the potatoes and the pan, so this works in any skillet. Check the bottom with a fish spatula - you want a deep golden brown before you flip. Turn carefully (leaving the parchment in the pan, or using tongs to remove it) and cook another 3-4 minutes, until the fish reaches 135°F internal. Baste with the sizzling butter in the pan, as needed for more color on your potatoes. Then remove your fish and rest it while making butter sauce.
Wipe out the skillet and return to medium heat. Add 2 tablespoons butter and melt fully. Add 1 tablespoon fresh lemon juice and 1 1/2 tablespoons diced flat leaf parsley. Swirl for about a minute to heat through. Taste and adjust salt and pepper.
Serve fillets potato-side up over wilted spinach. Pour herb butter sauce on the plate first before adding veggies and fish. Serve immediately.

Notes

Sizzlefish sea bass fillets are skinless, which works perfectly here. If you're using skin-on fillets, season the skin side first in step 2, then flip and apply butter and potatoes to the flesh side. You can also use your spatula to lift the cooked fillet away from the skin before plating if you prefer.
The parchment does double duty -- it keeps the potato crust intact in the fridge and acts as a nonstick surface in the pan, so don't skip it.
If you can't serve immediately, pour the butter sauce on the plate first and rest the fish over it. This keeps the crust from softening.

Prep Time: 15
Cook Time: 15
Category: Dinner, Main Dishes
Method: Stovetop
Cuisine: American, French