Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce

Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce
You can never have too many main course recipes, so give Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce a try. Watching your figure? This gluten free and pescatarian recipe has 1503 calories, 68g of protein, and 99g of fat per serving. This recipe serves 4. This recipe covers 50% of your daily requirements of vitamins and minerals. A mixture of potatoes, butter, piquillo peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 50 minutes. If you like this recipe, take a look at these similar recipes: Sauteed Chilean Sea Bass, Pan Sautéed Chilean Sea Bass, and Chilean Sea Bass With Moho Sauce.

Instructions

1
Brush oil on both sides of fish and season with salt and pepper.
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Salt And PepperSalt And Pepper
FishFish
Cooking OilCooking Oil
2
Heat saute pan over medium high heat.
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Frying PanFrying Pan
3
Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 2 to 3 minutes.
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FishFish
4
Place a large spoonful of brandade onto a warmed dinner plate. Balance one
5
Sauteed sea bass fillet on one side of the brandade.
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SeabassSeabass
6
Drizzle the whole plate with the Piquillo Pepper Saffron Sauce.
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Piquillo PepperPiquillo Pepper
SaffronSaffron
SauceSauce
7
Place garlic and 1/4 cup oil in a small saucepan and slowly heat over medium heat until the garlic turns a light golden brown.
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GarlicGarlic
Cooking OilCooking Oil
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Sauce PanSauce Pan
8
Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth. Pass the potatoes and parsnips through a food mill into a large bowl.
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ParsnipParsnip
PotatoPotato
Salt CodSalt Cod
GarlicGarlic
Cooking OilCooking Oil
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Food ProcessorFood Processor
BowlBowl
9
Add the salt cod puree, milk and remaining olive oil and stir until combined. Stir in the butter and season with salt and pepper to taste. Keep warm.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
Salt CodSalt Cod
ButterButter
MilkMilk
10
Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon. Slowly begin whisking in the butter until the sauce emulsifies. Season with salt and pepper, to taste, and fold in the piquillo peppers.
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Piquillo PepperPiquillo Pepper
Salt And PepperSalt And Pepper
ShallotShallot
SaffronSaffron
VinegarVinegar
ButterButter
SauceSauce
WineWine
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WhiskWhisk
PotPot

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Chilean Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.
Buena Vista Chateau Buena Vista Pinot Noir
Buena Vista Chateau Buena Vista Pinot Noir
This rich Pinot Noir opens with red fruit aromas accented by currants and orange zest. Raspberry and cherry flavors continue through to the palate and are complemented by notes of dark chocolate and blackberry. Showcasing bright acidity and a medium-bodied weight, the finish is long and lingering. 
DifficultyHard
Ready In50 m.
Servings4
Health Score41
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