Ingredients:
1 cup dry white wine
1 Tbs. shallots, minced
Juice of 1 lemon
Two 5- to 6-oz. sea bass fillets, 3/4" to 1" thick
2 large russet potatoes, lightly washed
1/2 cup fresh basil leaves
1/2 lemon, cut into 4 slices
2 Tbs. vegetable oil
Salt and freshly ground black pepper
1/4 cup heavy cream
Preparation:
Preheat oven to 425 degrees. In a small saucepan over medium-high heat, add wine and shallots and reduce to about 2 tablespoons. Add lemon juice and set aside.
Using a vegetable peeler, slice the potatoes lengthwise into long, paper-thin slices. Lay slices out, overlapping edges, into a 9 x 9-inch square baking dish. Place a piece of fish on the center, season with salt and pepper and top with basil leaves and two lemon slices.
Fold potato slices around fish, top with more slices to seal, if necessary. Rub oil over top, season with salt and pepper, place in a lightly greased baking dish and place in preheated oven for 8 to 10 minutes or until potatoes are lightly browned on top.
Reheat saucepan over high heat, add cream and reduce until it starts to thicken. Sauce will be light and silky.
Remove potato-crusted fish from oven. Place on plate and spoon sauce over.
Serving Idea: Saute colorful peppers or squash for a side dish.
Note: Slicing the potatoes thinly is critical so that the slices fold easily around the fish. Work quickly so that the slices do not discolor.
Yield: 2 servings
Nutritional Information:
(based on a single serving)
Calories - 536.1
Fat - 27.6 g
Saturated fat - 9.1 g
Percentage of calories from fat - 52.8%
Cholesterol - 94 mg
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