← All recipes

🍽️ Crispy Sea Bass on Creamy Potato-Bacon Mash with Sweet Peas

564 kcal · 30 min · 4 servings

Ingredients

• Sea bass fillets 400 g
• Potatoes, floury 1 kg
• Salt Pinch
• Bacon strips 125 g
• Shallots 1 pc.
• Oil 1 tbsp
• Butter 5 tbsp
• Sugar 1 tsp
• Peas, frozen 400 g
• Pepper, black ground Pinch
• Wheat flour, Type 405 2 tbsp
• Milk 100 ml
• Nutmeg, ground Pinch

Instructions

1. 1. Take the sea bass fillets out of the fridge.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cut the potatoes into rough cubes.
4. 4. Place the potato cubes in a pot.
5. 5. Cover the potatoes with salted water.
6. 6. Bring the water to a boil.
7. 7. Cook the potatoes at medium heat for about 20 minutes.
8. 8. Heat a pan without extra fat over medium to high heat.
9. 9. Fry the bacon strips for about 5 minutes until crispy.
10. 10. Place the fried bacon strips on a plate lined with paper towels.
11. 11. Let the excess fat drain from the bacon.
12. 12. Halve the shallot and peel it.
13. 13. Finely dice the shallot.
14. 14. Heat oil and 1 tablespoon of butter in a pan over high heat.
15. 15. Sauté the shallot for about 1 minute.
16. 16. Sprinkle sugar over the shallot.
17. 17. Let the shallot caramelize for about 1 minute.
18. 18. Add the frozen peas to the pan.
19. 19. Cook the peas covered for about 5 minutes until tender.
20. 20. Season the pea mixture with salt and pepper.
21. 21. Rinse the sea bass fillets briefly.
22. 22. Pat the fillets dry with paper towels.
23. 23. Lightly score the skin of the fillets several times with a sharp knife.
24. 24. Spread flour on a plate.
25. 25. Coat the sea bass fillets in the flour, skin-side down.
26. 26. Heat 2 tablespoons of butter in a pan over medium heat.
27. 27. Fry the fish skin-side down for about 5 minutes until crispy.
28. 28. Turn the fish just before finishing cooking.
29. 29. Season the fish with salt and pepper.
30. 30. Drain the cooked potatoes using the lid.
31. 31. Add milk and 4 tablespoons of butter to the pot with the potatoes.
32. 32. Mash the potatoes with a potato masher until smooth.
33. 33. Fold in the crispy bacon strips into the mash.
34. 34. Season the mash with salt and nutmeg.
35. 35. Plate the pea mixture.
36. 36. Place the sea bass fillets on top.
37. 37. Add the potato-bacon mash.
38. 38. Serve the dish immediately.
39. 39. Enjoy your meal!

Nutrition per serving

• kcal: 564
• Protein: 32 g · Fett/Fat: 32 g · Carbs: 40 g