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Pan-Fried Sea Bass with Crushed Potatoes and Asparagus

2 servings
Pescatarian diet, British Pan Frying

Pan-Fried Sea Bass with Crushed Potatoes and Asparagus. This recipe offers a delightful combination of flavors and textures, featuring perfectly cooked sea bass fillets with a tangy caper butter sauce, accompanied by crushed garlic potatoes and roasted asparagus. It's an elegant dish that's surprisingly easy to prepare.

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Faceless Chef Faceless Chef Resident Chef
October 23, 2024
Pan-Fried Sea Bass with Crushed Potatoes and Asparagus on the dark plate, top view
  • 45 min.
  • 45 min.
  • 2/5
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Ingredients:

For the potatoes:

For the asparagus:

For the sea bass:

Tools:

Directions:

1. Prepare the Potatoes:

Let’s start preparing the pan-fried sea bass with crushed potatoes and asparagus.

  • Wash the potatoes and place them in a medium pot with salted water.
  • Bring to a boil and cook until tender.

Tip:
Use a fork to test the potatoes for doneness. They should be easily pierced.

2. Roast the Asparagus:

  • While the potatoes are cooking, preheat your oven to 390°F.
  • Trim the asparagus and toss it with lemon juice, olive oil, salt, and a splash of water.
  • Spread the asparagus in a baking dish and cook for 30 minutes.

3. Crush the Potatoes:

  • Once the potatoes are cooked, drain them and place them into the baking dish.
  • Gently crush them using a small Tupperware dish.
  • Add the melted butter, chopped garlic, and thyme.
  • Toss to coat the potatoes evenly.
  • Place the potatoes to the oven and roast for another 30 minutes.

4. Pan Fry the Sea Bass:

  • While the potatoes and asparagus are roasting, check the sea bass fillets for any bones and remove them.
  • Heat olive oil in a griddle pan.
  • Add the sea bass fillets skin-side down and cook until the flesh is white halfway up.
  • Flip and cook the other side until cooked through (about 2-4 minutes for thin fillets).*

Important:
Be careful not to overcook the sea bass. It should be flaky and moist.

5. Make the Sauce:

  • Remove the sea bass from the pan, but keep the juices.
  • Add 4 TBSP of butter to the pan and melt it over low heat.
  • Add the capers and lemon juice.
  • Cook for a couple of minutes until the flavors combine.

6. Assemble the Pan-Fried Sea Bass with Crushed Potatoes and Asparagus:

  • Place the roasted asparagus and crushed garlic potatoes on plates.
  • Top with the sea bass fillets and drizzle with the caper butter sauce.
  • Serve immediately for the best flavor and texture.
* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for fish of 145°F.
Kitchen Guide

Fish

USDA minimum safe internal temperature is 145°F

Popular serving temperatures:

  • 110 – 125°F – Rare
  • 125 – 140°F – Medium Rare
  • 145 – 155°F – Medium
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About the Author:
Faceless ChefResident Chef
# 4
  • Published Recipes: 24
  • Av. Recipe Evaluation:
  • Member since: 2023-10-17
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