Recipe courtesy of Maisonette
Show: The Best Of
Save Recipe Print
Yield:
5 servings

Ingredients

Directions

Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm. 

Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives. 

Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish. 

Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Sauteed Chilean Sea Bass

Chilean Sea Bass*

Recipe courtesy of Tadich Grill

Grilled Chilean Sea Bass

Recipe courtesy of Enchantment Resort

Chilean Sea Bass with Spicy Fruit Salsa

Recipe courtesy of Jaime Laurita|Sarah McLachlan

Herb-Steamed Chilean Sea Bass

Recipe courtesy of Wayne Nish

Chilean Sea Bass and Oolong Tea Roulade

Recipe courtesy of Ellen Greaves

Chilean Sea Bass with Spicy Fruit Salsa and Potato Galette

Recipe courtesy of Jaime Laurita

Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

Recipe courtesy of Michael Lomonaco

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.