***JJR4884's Pan Seared Chilean Sea Bass DIY***

guys


Very simple dish to make.........and it truly is amazing. Sea Bass is by far my favorite fish to have

1lb chilean sea bass, cut into 2 8oz filets
2 bags of baby spinach leaves (don't use the spinach i used)
Few tbsp of EVOO
Salt and Pepper
Lemon
3 large potatoes (don't use the small ones like i used)


Enjoy!

*Due to a retarded gf, she got potatoes the size of my nuts, so if you do this, use bigger and MOAR potatoes..... the sea bass should actually be wrapped in the potatoes rather than covered





First off, you need to start cooking excursion off with this:



2005 Markham Cabernet Sauvignon
Decant for one hour, and enjoy
http://www.markhamvineyards.com/

Cheers!










Side dish tonight was sauteed spinach leaves..... once again, the gf got regular spinach rather than baby spinach leaves
don't worry, she got a

Anyways, put some EVOO in a pan (1tbsp or so,) on low heat, chop up a clove of garlic (i used a jumbo clove, so use 2-3 if you have regular sized garlic,) and let that just simmer for a while.... make sure it doesn't burn, stir it occasionally to get the bottom of the pan properly lubed up with that oil







Second are the potatoes......... I used the few potatoes that I had.......
Sliced them 1-2mm each..... a mandoline would be perfect, but i didn't have one.... make sure you use a good sharp knife.. sushi grade knife worked fine for me

use enough to cover an entire pan to roast them (see pics) These are used to wrap the sea bass when serving.... due to my potato regulations, i only had enough to top the sea bass, not wrap it










Put some oil in the baking sheet, use a brush to spread it evenly because you don't want those potatoes sticking......... put potatoes in, top with salt and pepper...... bake at 400 for about 8 minutes.. its a good idea to check them every couple minutes, move them around a little bit to make sure they don't stick









Once golden brown, you are all set, take them out and layer them on parchment paper....







Next is the sea bass

I had about 2 8oz pieces....... put some EVOO in a non stick pan, and put heat on med-high. watch out, it will spit everywhere

I added a couple thin slices of lemon to the pan..... the skins of the lemon really give a great hint of lemon to the fish without having to squirt lemon juice all over the place afterwards





let cook until the bottom looks like this
*when sea bass burns........ you wouldn't believe the flavor that it gives off.... if you want to cook it until it is BURNT, i suggest you cook it even more than this pic..... because it really is phenomenal






Once the other side is cooked the same way, transfer to the same baking sheet you had the potatoes in



Keep at 400 degrees, cook for about 12-14 minutes....... you will be able to see the fish separating a little..... if it flakes off (like any other fish) that means its cooked


Since the potatoes had a little time to cool down, i put them in aluminum foil and put them in the oven when the sea bass had a few minutes left





put the spinach in the pan w/ the EVOO and garlic, stir frequently until wilted
cook with no lid, they will be EXTREMELY soggy if you keep the lid on.... drain if necessary........ this should take about 2 minutes to cook, if that






Take fish and potatoes out of the oven and you are done
*Notice the bottom of the fish how it is a deep golden brown... THATS the color you want when cooking, it is truly amazing


Cover sea bass with potatoes, get some spinach........ and enjoy










Steamers and Lobsters will be tonight...... I'll have another DIY up

ITT: Gourmet cooking; we're used to your typical grilled cheese sandwich and etc.

sounds great!
I`m kinda hungry now..

Originally Posted by xkrnxnamjahx

ITT: Gourmet cooking; we're used to your typical grilled cheese sandwich and etc.

ITT?

anyways i'm definitely more of a gourmet cooker.... you'll see in the threads to come

Originally Posted by JJR4884

ITT?

anyways i'm definitely more of a gourmet cooker.... you'll see in the threads to come

In this thread.

Damn, I was satisfied with my quick meals but now you got me craving gourmet.

nice!

Originally Posted by xkrnxnamjahx

In this thread.

Damn, I was satisfied with my quick meals but now you got me craving gourmet.

Originally Posted by eurostyle

nice!

hmmm....one day your great threads will be put into a food sub forum

Sea bass is really good I should order some haven't had it in a while! Looks great!

I never have a camera with me when I cook I need to start taking pics

Dam, that looks alright.....

My wife made some cinnabons that would have been perfect for dessert last night.



I did bake/ice them, but I didn't do a DIY

Next time.

we had each other for dessert

haha nah, we went out right after dinner so i didn't have time to do an appetizer or dessert

Originally Posted by coco savage

hmmm....one day your great threads will be put into a food sub forum

Originally Posted by Adam@Euro-Spec

I never have a camera with me when I cook I need to start taking pics

you gotta get on that

ahahahaha, everyones cookin!

Originally Posted by wasp9166

ahahahaha, everyones cookin!

Lol of course! If you are someone who eat at pretty cheap/moderately priced restaurants ($10-20 for meal and tip) but decide to cook for yourself, you'll definitely see savings in your money. (Like a $10 meal, you can make yourself for like $4-5.)

Plus its a good feeling to know that YOU created it, I don't know but I get really good feeling taking a bite out of my meal after having cooked it for 10+ minutes trying to make it taste GREAT.

Looks great! It could use a drizzle of sauce made out of the drippings in the pan. Just a suggestion.

oh wait.. we dont have a food forum

Now we're really on the need of the Food Forum

Originally Posted by Breyton-BMW

Looks great! It could use a drizzle of sauce made out of the drippings in the pan. Just a suggestion.

i was going to to a citrus reduction... but i just didn't have time

i like where your mind is at

Originally Posted by Breyton-BMW

Looks great! It could use a drizzle of sauce made out of the drippings in the pan. Just a suggestion.

great suggestion!

Originally Posted by budman

oh wait.. we dont have a food forum

i know..