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

SEA BASS ON A BED OF SWISS CHARD AND BROWNED ROSEMARY POTATOES

Steps:

• Preheat oven for 375 degrees.
• Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess.
• Heat two tablespoons oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side.
• Transfer to a casserole dish and place in oven for 10-15 minutes.
• Add the onion and 3 cloves garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
• Slice pre boiled potatoes and add to the onions browning on both sides add rosemary, salt and pepper.
• Meanwhile heat 2 tablespoons rosemary oil and toss in 3 minced cloves of garlic till almost browned add the Swiss chard till wilted about 3 minutes, season with salt and pepper.
• Place wilted chard on platter place cooked fish on top.
• Arrange browned potatoes around the Swiss chard.
• Sprinkle with diced sun dried tomatoes.
• Garnish with fresh rosemary.

SEARED CHARD

Steps:

• In a large skillet, saute the bacon until crisp; remove bacon when crisp and drain all but 1 to 2 teaspoons bacon fat.
• Add the onion to the skillet and cook for a few minutes in the hot fat, toss in the chard, cover pan with a tight fitting lid and steam until the chard wilts, 3 to 4 minutes.
• Add the vinegar, sugar, and salt and pepper to taste, serve immediately sprinkled lightly with crumbled feta cheese if desired.