Home » Baked sea bass with potato veil

Baked sea bass with potato veil

by Ada Parisi
5 min read

A light recipe, I would almost say ' light ', but flavorful: sea bass fillets, but that's fine also the sea bream, covered with very thin slices of potatoes with a sprinkle of bread crumbs that makes Brown. Serve with a salad are a second quick, light and nutritious. And are also good.

Ingredients for 4 people:

  • 2 sea bass fillet into 4 pieces and already without skin
  • 1 medium potato yellow paste
  • a pinch of thyme
  • Piccadilly tomatoes 2
  • extra virgin olive oil as required
  • a tablespoon of bread crumbs
  • salt and pepper

Preheat oven to 200 degrees ventilated. Grease well the 4 fillets of sea bass and salt them lightly on both sides. Arrange them on a baking sheet lined with parchment paper. Cut the potato ' icing ': must be of very thin slices, We recommend the use of ' mandolin '. Wash the tomatoes, remove the skin and seeds inside and cut them into very small pieces.

Put on each fish fillet some small pieces of tomato and a little thyme and serve with potatoes, It overlaps slightly with each other so as to cover all the filet. Sprinkle with a little olive oil, season with salt and pepper and sprinkle with a little bread crumbs. Bake for 10 minutes, until the potatoes are golden brown.

THE PAIRING: with this dish you We suggest a blend of French white wines (Viognier and Roussanne) product in a few bottles in the heart of Chianti Classico: the Livia the company Querceto di Castellina in Chianti, by Jacopo di Battista.

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Silvia Us 22 July 2018 - 11:49

Good morning! This recipe is very interesting! Simple but very tasty! Just one question: but 10 minutes are enough to cook the fish? If the thread is of a different fish so more often, and we say requires at least 20 minutes cooking, the potatoes are likely to burn?

Ada Parisi 22 July 2018 - 12:12

Hello Silvia, thank you for your appreciation! Is’ a recipe from long ago but always present and above all easy to accomplish. Cook safely more fish fillet if it is thicker or with a less delicate meat. As for potatoes, just make sure to place the fish not too close to the resistance furnace, say in the central shelf, and to anoint the potatoes evenly and very well with the extra virgin olive oil, in this way will not burn. Let me know, good Sunday!

Silvia 22 July 2018 - 12:16

Thanks for the fast reply! I agree, although the post dates back to 2013 is a timeless recipe. Thanks for your suggestions! As soon as possible I will try to do it! Hello!!!

Silvia 30 July 2018 - 19:59

Ada Bonjour. Last night I tried this your recipe. What about? My partner would not stop me compliments! :-) I used the trout fille (because there was only one at the fish!), but it came anyway delicious! And the potatoes… exceptional!!! What good they were! With that date crust from bread crumbs! I did cook for 20 minutes, but having put in the lower part of the furnace the potatoes have not burned, Indeed, They came perfect, beautiful crisp but not dry! A light meal, simple but tasty! To be repeated definitely! ;-)

Salt, sugar and cinnamon.. February 2, 2013 - 17:38

Good morning dear, Since your mouthwatering recipes are always, I wanted to make you a little gift:


See you soon! Hi Ada ;-)

fratelli_ai_fornelli February 2, 2013 - 19:15

Thank you Dear!!! Now we'll read your answer 11 questions and turn into a blog post. We must do so? We are a little’ Tonti…


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