How to Make Sea Bass Piccata
- cook TIME 30 mins
- prep TIME 7 mins
- total TIME 37 mins
Ingredients (17)
- 18 oz skin-on boneless sea bass fillets
- 22 oz potato cubed
- 10 oz avocado cubed
- 6 oz cherry tomato quartered
- 0.75 oz brined caper canned
- 3 fl oz white wine
- 2 tbsp lemon juice
- 1 tbsp all-purpose flour
- 1 tbsp garlic minced
- 2 tbsp parsley chopped
- 2 tbsp unsalted butter
- 2 tbsp cilantro chopped
- 1/2 tsp ground black pepper divided
- 1/2 tsp salt divided
- 1 1/2 tbsp olive oil
- 2 oz lemon slice
- 2 fl oz water
INSTRUCTIONS
Prep:
Get the leftover bones out of the sea bass: There is no need to wash the fillets if you purchase them in a package. Just touch the flesh to see if there are any tiny leftover bones, then use a tweezer to pluck them out.
Cut the potato into cubes: (Peel off the skin), cut the potato into thick slices, cut these slices into fingers, and cut the fingers into cubes.
Cut the avocado into cubes: Run a knife around an avocado, lengthwise, and twist two halves to open the fruit. Tap the knife into the seed and pull out. Peel the skin of each half away, lay the halves on the cutting board, and cut them into 1-inch chunks.
Quarter the cherry tomato: Slice to remove the stem, half each cherry tomato lengthwise, and cut each half into halves again.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Finely chop the cilantro.
Finely chop the parsley.
Cook:
Microwave the potato: Microwave 22 oz potato for 12 minutes.
Make the salad: While waiting for the potato, add 10 oz avocado, 1 tbsp garlic, 6 oz cherry tomato, 1 tbsp lime juice, 2 tbsp cilantro, 1/4 tsp salt, and 1/4 tsp ground black pepper to a medium bowl. Gently stir to combine.
Mash the potato: Add the microwaved potato to a strainer and place it in a bowl of a similar size. Use a spoon or spatula to mash the potato until you get a smooth creamy consistency.
Coat the sea bass with flour: Evenly coat both sides of 18 oz of skin-on boneless sea bass fillets with 1 tbsp all-purpose flour.
Fry the sea bass: In a skillet with 1 1/2 tbsp olive oil over medium heat, place the sea bass skin-side down and cook for about 3 minutes, then flip the sides and cook for another 4 minutes. Remove from the heat and transfer to a plate.
Make the piccata sauce: In the same skillet, add 3 fl oz white wine and stir for 30 seconds. Then, add 1/4 tsp pepper, 1 tbsp lemon juice, 2 tbsp butter, 1/4 tsp salt, and 2 fl oz water. Stir well and place the sea bass fillets back in flesh-side down. Cook for 2 minutes over low heat.
Garnish and serve: Serve the piccata sea bass with the mashed potato and the salad. Sprinkle chopped parsley on top and 2 oz lemon sliced before serving.
