Chilean Sea Bass over Cabbage Slaw and Fingerling Potatoes

Chilean Sea Bass over Cabbage Slaw and Fingerling Potatoes

 2 Servings | 10-minute Prep Time | 1-hour Cook Time 

Ingredients

1 lb. Chilean Sea Bass, portioned for two  

1 lb. Fingerling Potatoes 

1/2 Red Cabbage 

1/2 c. Dried Cranberries 

1/4 c. Shredded Carrots 

1/2 Tbsp. White Wine Vinegar 

1/2 tsp. Sesame Seeds 

Olive Oil

Salt 

Pepper

Instructions 

For the Sea Bass: 

Preheat the broiler to high, line baking sheet with foil and drizzle it with some of the olive oil to help prevent the fish from sticking. 

For best results, the fish should be close to room temperature. 

Pat the fish dry. Remove any pin bones by using tweezers. Brush olive oil on to the fish and season with salt and pepper. 

Place seasoned fish on baking sheet, skin-side down, then loosely cover with more foil. 

Broil for 8-10 minutes, removing foil during the last 2 minutes. Fish is done when it is easy to flake with a fork and has an internal temperature of 140°F. 

For the Fingerling Potatoes:  

Preheat oven to 425°F, prepare a baking sheet with parchment paper. 

Cut potatoes in half and season with olive oil, salt, and pepper. 

Place potatoes cut side down on to the baking sheet. 

Bake for 30-40 minutes, or until crispy. 

For the Slaw: 

Shred the cabbage. 

Add olive oil to a medium sized frypan over medium-high heat.  

Add red cabbage, carrots, and dried cranberries to the pan. 

Add white wine vinegar. 

Season with salt and pepper. 

Cook until the cabbage is wilted, stirring occasionally, about 15-20 minutes. 

Add sesame seeds and cook until the seeds are lightly toasted, stirring frequently to prevent burning.  

Remove from heat and serve.