Potato Boulangere with Sea Bass is a great dish for sharing. The fish is well-cooked but retains its juicy and tender quality.
Juicy Potato Boulangere with Sea Bass
1 Large onion, peeled and thinly sliced
12 oz Sea bass fillets
3 oz Butter or margarine
1 lb Potatoes, peeled and thinly sliced
1/2 pint Fish or vegetable stock
Salt and freshly ground black pepper
Sprigs of fresh flat-leaf parsley, to garnish
Preheat the oven to 400°F/Gas Mark 6. Lightly grease a shallow 1.4 litre/2 1/2 pint baking dish with oil or butter. Layer the potato slices and onions alternately in the prepared dish, seasoning each layer with salt and pepper.
Pour the stock over the top, then cut 2 oz of the butter or margarine into small pieces and dot over the top layer. Bake in the preheated oven for 50-60 minutes. Do not cover the dish at this stage.
Lightly rinse the sea bass fillets and pat dry on absorbent kitchen paper. Cook in a griddle, or heat the remaining butter or margarine in a frying pan and shallow fry the fish fillets for 3-4 minutes per side, flesh side first. Remove from the pan with a slotted spatula and drain on absorbent kitchen paper.
Remove the partly cooked potato and onion mixture from the oven and place the fish on the top. Cover with tinfoil and return to the oven for 10 minutes until heated through. Garnish with sprigs of parsley and serve immediately.
This recipe is simple and fairly quick to prepare. Cooking it is easier than you think!