Crispy Sea Bass, Yukon Gold Potato Confit, Pancetta, Sweet Peas
- 1 1/2 pounds Yukon Gold potatoes halved
- Salt to taste
- Freshly-ground black pepper to taste
- 12 small garlic cloves
- 2 sprigs fresh rosemary
- 4 cups vegetable oil
- 1/2 pound pancetta thinly sliced
- 1 cup thinly-sliced Vidalia onions, or other sweet yellow onions
- 2 cups fresh sweet green peas
- 4 striped bass fillets - (4 to 6 oz ea)
- 1 cup flour
- 1 tablespoon finely-chopped fresh parsley leaves
Preheat the oven to 250 degrees. Season the potatoes with salt and pepper. Place the potatoes in a small, shallow baking pan. Add the garlic, rosemary and oil. Season with salt and pepper. Cover with foil and bake until tender, about 1 hour. Remove from the oven and cool the potatoes completely in the oil.
Remove the potatoes and garlic from the oil. Reserve 1/4 cup plus 2 tablespoons of the oil. In a large saute pan, over medium heat, add 2 tablespoons of the potato oil. When the oil is hot, add the pancetta. Saute for 2 minutes. Add the onions. Season with salt and pepper. Continue to saute for 2 minutes. Add the peas, confit potatoes and confit garlic. Season with salt and pepper. Continue to saute for 3 to 4 minutes or until hot. Set aside, keeping warm.
Season the fish with salt and pepper. Lightly dredge the fillets in the flour. In a large saute pan, over medium heat, add 1/4 cup of the reserved oil. Pan-fry the fish for 3 to 4 minutes on each side, until the fish is golden and crispy. Remove and drain on paper towels.
To serve: Spoon the potato mixture in the center of each plate. Lay the fish directly on top of the potatoes. Garnish with parsley.
This recipe yields 4 servings.