The sea bass is completely invisible. It’s underneath that small (yes, really, the potato part is not very thick) mound of nicely browned potatoes. There’s more crispy potatoes on the bottom as well, and then there’s a little lemony aioli on top. Really delicious.
Before I tell you about this recipe, let me just say a couple of things – first, the fires in Southern California aren’t anywhere near where I live. They are near where one of our daughters lives, however, but they’re okay.
Secondly, I’m slowly coming out of my severe grief. It’s been 8 weeks now, and although life, my life, will never be the same, I’m beginning to adjust to being alone (although I’ve been very busy so haven’t had a lot of alone time), adjusting to having no one here at home when I come home. Shopping for one isn’t so much fun, that’s for sure. I’ve had several houseguests, and as I mentioned, my social calendar has been really very busy. My friends have rallied around me. I’ve learned that I must go “out” and do something every day. Whether it’s just to go to the grocery store, the post office or run an errand or two. Cooking for one person hasn’t been very appealing, but with houseguests I’ve actually entertained. Sleep still eludes me more nights than I like, even with medication.
A dear friend lost her husband about 2 weeks ago. They moved to No. California some years ago and he developed a rare form of dementia (Lewy body dementia). Had been in a “home” for almost 4 years. His adult children had a reception here (where they used to live), so Susan (the widow) came down for it and stayed with me. As new widows we had a lot to talk about. Her husband had been in the men’s bible study group my DH had been in for 15 years. So, I did a dinner for the group and their wives. Someone brought appetizers and another brought a dessert. Yet another flew home from visiting family in from San Francisco and picked up some fresh-fresh sourdough bread (oh my was that ever delish). I did the entrée (which I’ll post soon), a new risotto recipe (yes, another post), and a green salad. I made one of my standby favorite salad dressings, so now I have a big jar of it in the refrigerator – my #1 favorite – the Creamy Garlic Blue Cheese Dressing. Although I’ve begun doing something different to the preparation. Guess I should write that up. One of these days.
In addition, earlier this week my friends Cherrie and Yvette and I went to a cooking class with Phillis Carey. The whole class was about fish, and I liked every single recipe, including the lemony bars she made for dessert. You’ll see them all here on my blog eventually. Then last night (as I write this) Yvette’s husband Joe (the one of mushroom fame here on my blog) has been staying with me. Two days ago the I-5 (the major highway artery that goes from the Mexican border north to the Oregon border, some along the coast, and further north it goes up the center of the state) was closed in both directions for several hours because of smoke and fire which crossed the freeway. Joe was stuck for 2 1/2 hours, sitting still on that freeway (along there, there are no exits as it goes through Camp Pendleton, a Marine Corps base). All this in 100° temps. To have the I-5 closed is catastrophic in our part of the world. Fortunately he had a full tank of gas so was able to sit in somewhat A/C comfort and work on his computer as he and thousands of cars were backed up for miles and miles. Anyway, the first night I served him leftovers from my dinner party earlier this week and last night I made a new salmon recipe that I liked a lot. All coming up on the blog sometime soon.
Now, back to this recipe. Of the 5 recipes, this may have been my favorite. Although there was another one (a cod one served in a kind of tomato saffron broth, sort of like a soup) that I liked a lot too. Really, I liked them all.
In this one, leeks are finely chopped and mixed with freshly grated potato. You put a mound of the potatoes in a hot frying pan, then place the fish on top, then another mound of the potato mixture. Once browned on one side, it’s turned over and browned on the other side. If the fish is thick, the whole pan may need to go in the oven (otherwise the potatoes would burn) for a short bake. Meanwhile, you make a mayo-based aioli with lemon to dollop on top. It’s pretty simple, really. And extra tasty.
What’s GOOD: first and foremost, the flavor. Loved the sea bass (who doesn’t?) and loved the aioli on top too. It’s easy enough to make and is very worthy of a company meal.
What’s NOT: it does take just a bit of fussing to mound the potatoes, nestle the fish, make another mound of potatoes, and the gentle-ness you need in the turning-it-over to brown the other side. It’s not hard, though.
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Sea Bass in Shredded Potato and Leek Crust with Lemon Aioli
Recipe By: Phillis Carey cooking class, 2014
Serving Size: 4
2 large baking potatoes — (1 pound total)
1/2 cup leek — trimmed (leaving some green), split, washed, and finely chopped (green onions may be substituted)
1 tablespoon grapeseed oil
1 tablespoon unsalted butter
1/2 teaspoon salt
24 ounces sea bass fillets — (about 6 ounces each and between 1/2-3/4″ thick)
1. Make Aioli: combine ingredients in a small bowl, seasoning to taste with salt and white pepper. Refrigerate until serving time.
2. Wash and peel the potatoes. Shred the potatoes on the large holes of a box grater. (You should have about 2 2/3 cups.) Drain well in a colander, then combine in a bowl with the leeks, salt and pepper.
3. Heat the oil and butter in a large skillet, preferably nonstick, over medium high heat. Meanwhile, sprinkle half the salt on the fillets. When the oil and butter are hot, spoon 4 small, evenly spaced mounds (the shape of your fish fillets) of the shredded potatoes and leek (each about 1/3 cup) into the skillet. Press a portion of fish into each mound and cover the fish with the remaining potatoes. Sprinkle with the remaining salt.
4. Cook over medium-high heat for 6 to 7 minutes. Turn them carefully with a large spatula (or use two spatulas) and cook them for 6 to 7 minutes on the other side. The potatoes should be nicely crusted on both sides and the fish just cooked. Use a fork to carefully insert near the center and pull slightly apart – if the fish flakes, clear through, it’s done.
5. If the fish is thicker and not cooked through at this point, place fish mounds on a rack set over a baking sheet and bake at 375°F for about 6-7 more minutes. Serve immediately with a dollop of the aioli on top of each piece.
Per Serving: 300 Calories; 10g Fat (30.0% calories from fat); 33g Protein; 18g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 390mg Sodium.

Melynda
said on May 17th, 2014:
This dish sounds great. I am becoming more adventurous with fish and serving it in different ways. I think fish and potatoes are a natural pairing.
They are for sure. Stay tuned for a couple of other fish recipes, though. All of them were good, then I made an easy salmon dinner the other night too. . . . carolyn t
janet
said on May 17th, 2014:
That sounds really good. My DH loves fish and I am not a big fish lover. Of course he grew up in California and I grew up in Oklahoma…who. no comparison to fish experience.
My questions are:
what did you serve with this?
where do you usually take your classes with Phillis? I take classes at Great News.
I sent your website to my cousin who lost her husband two weeks ago. My adorable cousin doesn’t cook though… only grilled cheese sandwiches. She has never ever turned her oven on. One year her husband hid her Christmas present in the oven until he could wrap it because he knew that would be one place she would never look!
Hi Janet – this class was at Great News. Because I live in Orange County, occasionally my friend Cherrie and I will take a Phillis class at A Store for Cooks in Laguna Niguel, but we far prefer Great News because of the nice seating, cameras, A/C, microphones, etc. This class I took was last Tuesday morning.
I’d serve this with a green veg – like broccoli or asparagus – something with lots of color on the plate because the fish and rice are fairly pale. I wouldn’t do anything very complex because the dinner is all about the crust and the fish. I know what you’re saying about fish and Oklahoma. I lived there briefly in the very early 70s and except for fried catfish, you hardly ever saw fish on a menu or at a grocery store! I had to laugh about your cousin and the oven story! Who would ever think of storing a gift in the oven! Very funny. . . carolyn t