Potato-Crusted Chilean Sea Bass
Potato-Crusted Chilean Sea Bass Serves 4 The rich flavor of the roasted peppers blends with basil and lemons to create
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 4 ounces roasted red peppers, fresh or canned
- 2 lemons, juiced
- 1 clove garlic
- 8 fresh basil leaves, patted dry
- 1/2 cup extra virgin olive oil
- Salt
- pepper
- 2 large Idaho potatoes
- 1 tablespoon olive oil
- 4 5-ounce Chilean sea bass fillets, skin removed
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