Bread & Butter Crusted Seabass Recipe
whipped potatoes, roasted cauliflower, black truffle vinaigrette
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Whipped Potatoes
Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add heavy cream and a tablespoon of butter, then mash until smooth. Season with salt to taste.
Roast the Cauliflower
Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown and tender.
Prepare the Seabass
In a small bowl, melt 3 tablespoons of butter. Mix in bread crumbs, salt, and pepper. Preheat a skillet over medium-high heat and add remaining butter. Place seabass fillets skin-side down and cook for 3-4 minutes. Flip and spread the bread crumb mixture over the top. Cook for an additional 3-4 minutes or until the fish is cooked through and the crust is golden.
Make the Black Truffle Vinaigrette
In a small bowl, whisk together truffle oil, lemon juice, salt, and pepper to taste.
Serve
Plate the whipped potatoes and roasted cauliflower. Top the seabass with the black truffle vinaigrette before serving.