Sea Bass on a Bed of Swiss Chard and Browned Rosemary Potatoes
Elevate your dinner table with this exquisite recipe for **Sea Bass on a Bed of Swiss Chard and Browned Rosemary Potatoes**. Perfectly crisp sea bass fillets, seasoned to perfection and pan-seared until golden, rest atop a vibrant bed of garlicky Swiss chard, lightly brightened with a splash of fresh lemon juice. On the side, golden-brown baby potatoes infused with the earthy aroma of fresh rosemary provide the perfect complement. This elegant dish combines simple ingredients with sophisticated techniques like crispy skin preparation and layered plating for a restaurant-quality meal at home. Ready in just an hour, this healthy, gluten-free recipe is ideal for weeknight indulgence or impressing guests on special occasions. Garnish with lemon wedges and enjoy a harmonious blend of flavors and textures in every bite.
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Recipe Information
Ingredients
- 4 pieces sea bass fillets, skin-on
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil
- 6 cups Swiss chard, stems removed and leaves chopped
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1.5 pounds baby potatoes, halved
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoons unsalted butter
- 0.25 cup water
Instructions
Season the sea bass fillets with 0.5 teaspoon salt and 0.25 teaspoon black pepper on both sides. Set aside.
Place the halved baby potatoes in a large pot of salted water. Bring to a boil and cook for 8-10 minutes, or until fork-tender. Drain and set aside.
In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the pre-cooked potatoes and cook for 5 minutes, stirring frequently, until golden brown. Add 1 tablespoon butter, the chopped rosemary, and a pinch of salt and pepper. Toss to coat and cook for another 2 minutes. Remove from heat and keep warm.
In another large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1 minute. Stir in the chopped Swiss chard and 0.25 teaspoon of salt. Sauté for 3-5 minutes, or until wilted. Add the lemon juice and stir to combine. Remove from heat and keep warm.
In the same pan used for the Swiss chard (wipe clean if needed), heat 1 tablespoon of olive oil over medium-high heat. Place the sea bass fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes on the other side until the fish is opaque and cooked through.
To assemble, divide the Swiss chard evenly among four plates. Place a sea bass fillet on top of the chard and serve with a portion of browned rosemary potatoes on the side.
Garnish with additional lemon wedges if desired and serve hot.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 10.8 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 346 mg | 27% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5691 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
