SEA BASS WITH CRISPY POTATO-ASIAGO CRUST

SEA BASS WITH CRISPY POTATO-ASIAGO CRUST image

Yield 6 people

Number Of Ingredients 10

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2 Yukon Gold potatoes (about 1 pound), peeled
1 c. shredded asiago or parmesan (4 ounces)
1/2 tsp. fresh rosemary, minced
4 T butter, divided for separate use
2 T. shallots, minced
1/2 tsp. salt
1/4 tsp. fresh pepper
6 pieces of Sea Bass (5-6 ounces each)
1/3 c. dry white wine
6 sprigs fresh rosemary, for garnish

Steps:

Coarsely grate the potatoes into a small bowl. Add the cheese and rosemary. Stir to combine. Preheat over to 425 degrees. In a medium skillet, melt 3 T. of butter over low heat; saute the shallots for 1 minute and then remove from the heat. Add the potato mixture, salt, and pepper to the skillet, and mix well. Set aside. Grease a 12 x 20 inch baking pan with remaining 1 T of butter. Place the fish in the pan, taking care not to crowd them. Splash the wine over the fish. Top the fish with a generous amount of potato mixture. Spread to the edges of piece of fish and smooth the potatoes on top. Transfer the baking pan to the oven and roast the fish for 20 - 30 minutes, until the fish flakes apart when pierced with a fork and the potato crust is dak golden brown. Garnish with rosemary.