Serves 2
Ingredients:
- 2 Chilean Seabass portions (6–7 oz each)
- 8–10 small red potatoes, halved
- 2 cups fresh French green beans, trimmed
- 1 tbsp olive oil
- Salt & pepper
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp peril capers
- 1 tbsp chopped fresh parsley
Instructions:
1. Roast Potatoes:
Preheat oven to 400°F. Toss red potatoes with olive oil, salt & pepper. Spread on a baking sheet and roast for 25–30 minutes or until golden and tender.
2. Roast Seabass:
Season seabass with salt & pepper. Place on a parchment-lined baking sheet. Roast at 400°F for 12–15 minutes, or until the fish flakes easily.
3. Steam Green Beans:
While fish and potatoes roast, steam green beans for 4–5 minutes until just tender.
4. Make Garlic Cream Sauce:
In a small pan, melt butter and sauté garlic until fragrant. Stir in cream, simmer 2–3 minutes until slightly thickened. Season with salt to taste.
5. Plate & Garnish:
Arrange seabass with potatoes and green beans. Drizzle garlic cream sauce over the fish and beans. Top with capers and chopped parsley.