RECIPES: Baked Sea Bass with Red Potatoes

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By Chef Sentissi

Baked Sea Bass with Red Potatoes, Grilled Vegetables topped with black olive Bruschetta
(Makes 4 servings)

2 lb sea bass
1 cup fresh tomato, diced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons pureed garlic
1/2 cup olive oil
2 tablespoons paprika
2 tablespoons cumin
1 lemon
2 fancy zucchini, sliced
1 summer squash, sliced
1/2 yellow onion, sliced
1 lb red bee potatoes, halved
2 tablespoons oregano
2 tablespoons black olives, diced
Kosher salt, to taste

1. Preheat oven to 350. Put sea bass in oven safe sauté pan with 1 oz water. Spread 1
tablespoon of pureed garlic on top and sprinkle with a dash of kosher salt. Place in pre
heated oven. Cook for 10 minutes

2. Spread potatoes out in one layer on a sheet pan. Drizzle with olive oil and sprinkle
with oregano and kosher salt. Place in preheated oven with sea bass.

For Bruschetta:

While potatoes and sea bass bake:

1. Heat sauté pan. Add 2 tablespoons olive oil, 1 tablespoon pureed garlic, olives,
parsley cilantro, paprika and cumin.

2. Stir frequently

Grilled Vegetables:

1. Toss sliced zucchini, summer squash and onion with olive oil and salt.

2. Place on heated grill for 2-5 minutes or until grill marks begin to appear and
vegetables begin to soften.

Presentation:

On 12 inch plate place potatoes on one side, grilled vegetables on the other and place
sea bass on top. Top with bruschetta and garnish with a slice of lemon. Enjoy!