Sea Bass On A Bed Of Swiss Chard And Browned Rosemary Potatoes Recipe

Indulge in this elegant and flavorful dish! Pan-seared Chilean sea bass, flaky and perfectly cooked, rests on a bed of tender wilted garlic Swiss chard. Crispy browned rosemary potatoes add a rustic touch, while sweet sun-dried tomatoes provide a burst of Mediterranean sunshine. A simple yet sophisticated recipe perfect for a weeknight dinner or a special occasion.

Prep Time 15 mins
Cook Time 35 mins
Calories 423.4 kcal
Protein 53g
Rating 5.0 (3 Reviews)
Sea Bass On A Bed Of Swiss Chard And Browned Rosemary Potatoes 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sea Bass On A Bed Of Swiss Chard And Browned Rosemary Potatoes

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How to Make Sea Bass On A Bed Of Swiss Chard And Browned Rosemary Potatoes

  1. Preheat oven to 375°F (190°C).
  2. Season 2 (6-ounce) Chilean sea bass fillets with salt and pepper. Lightly dredge in 1/4 cup all-purpose flour, shaking off excess.
  3. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Add sea bass and cook for 1 minute per side, until lightly browned.
  4. Transfer skillet to preheated oven and bake for 10-15 minutes, or until fish is cooked through.
  5. While fish bakes, prepare the potatoes: Peel and thinly slice 1 pound small potatoes. In the same skillet (remove any excess oil), sauté 1/2 small yellow onion (chopped) and 3 cloves garlic (minced) for 1-2 minutes until softened. Add potatoes, 1 tablespoon fresh rosemary (chopped), salt and pepper. Cook, stirring occasionally, until potatoes are browned on both sides (about 8-10 minutes).
  6. Prepare the Swiss chard: Heat 2 tablespoons olive oil in a separate pan over medium heat. Add 3 cloves garlic (minced) and cook until fragrant (about 30 seconds). Add 1 bunch (about 1 pound) Swiss chard (chopped), and cook until wilted (about 3 minutes). Season with salt and pepper.
  7. To assemble: Place wilted Swiss chard on a serving platter. Top with the cooked sea bass. Arrange browned potatoes around the chard.
  8. Sprinkle with 1/4 cup sun-dried tomatoes (diced) and garnish with fresh rosemary sprigs.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

10g

Fat

12g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood European Mediterranean American Healthy Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Main Dish Potatoes Seafood Vegetables Oven Dinner Party Fall Fish Stove Top Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Healthy 2 Low In Something Freshwater Fish Bass Greens Chard Equipment Presentation Served Hot