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Posted on Sep 10, 2009 in
Pan Roasted Sea Bass

This is an easy recipe that really only consists of two steps. You cook the potatoes and vegetables first, and then the sea bass.  You can be eating in a short amount of time - which is nice after a long day of chasing down fish!

Pan Roasted Sea Bass with

Oven Fingerling Potatoes &Vegetables

and Citrus-Parsley Butter

Serves 4

4 ea. 6-7 oz. Sea Bass Filets, seasoned

4 tbsp. Instant Mashed Potato Mix (dry)

½ cup Peanut Oil

2 ea. Lemons - cut in half, save juice

2 ea. Ripe Oranges - trim skin, cut into segments and combine juice with lemon juice

1 ea. Pink Grapefruit - combine juice with other citrus

8 oz. Sweet Butter - cut into chips

½ bunch Parsley - chopped

10 oz. Assorted Vegetables: choice of Haricot Verts, Cauliflower tips, split Baby Carrots, sliced Fingerling Potatoes, diced Red Onions, Baby Red Tomatoes, Spinach and Mushrooms

Drizzle a small amount of peanut oil on the fish filets and season both sides with your preferred seasoning mix combined with the instant potato flakes.

Heat up a non-stick pan to medium-high and add ¼ cup of oil and sauté the entire vegetable mix. Cover pan with a lid to help steam the vegetables. When they are done, pour into a bowl and cover.

Clean the non-stick pan and start again with the heat on medium-high with ¼ cup of oil, then sauté the fish filets, covered. Turn them after 4-5 minutes and cook for an additional 3 minutes. Lift the cover, add butter, cover the pan and turn off the fire - the fish will finish cooking on its own.

Plate sautéed vegetable mix and top with fish - be sure to leave butter in the pan.

Turn pan temp to high, add citrus juice mix and simmer until mostly reduced, add parsley and top fish with sauce