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Crispy Sea Bass, Yukon Gold Potato Confit, Pancetta, Sweet Peas


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  • 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


Servings 4


Step 1

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.

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