Sea Bass with Roasted Shallots, Sautéeed Potatoes and Red Wine Sauce

Pan-seared sea bass served with golden sautéed potatoes, wilted spinach, and tender roasted shallots in a rich red wine reduction.

Fish French Cuisine Main Course High Protein Sea Bass

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

52.6g

per serving

52.6 g total

Fat

58.2g

per serving

58.2 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

for shallots

tbsp

Caster Sugar

for sauce

Dairy

Butter

for potatoes

Butter

for shallots

Liquids

tbsp

Red Wine

for shallots

150

Red Wine

for sauce

Meat

Pancetta

Seafood

170

Sea Bass Fillet

skin scored

Vegetables

New Potatoes

sliced 2cm thick, parboiled

handful

Spinach

piece

Shallot

peeled and halved through root

Method

Add red wine and sugar to the pancetta and simmer to reduce by half.

Serve fish over potatoes and shallots then drizzle with the sauce.

Sear the fish skin-side down in a hot griddle pan for 2 minutes.

Roast the fish in the oven for 5-10 minutes until cooked through.

Sauté the potatoes in melted butter until golden.

Stir in the spinach and cook until wilted.

Preheat the oven to 220°C.

Combine the shallots, butter, sugar, and wine in a pan and roast for 10 minutes.

Fry the pancetta for 3-4 minutes in a separate pan.