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1 each striped bass or "Branzino"
1/2 cup of olive oi
1 each of red bell pepper
1 each of yellow bell pepper
1 each jumbo onions
1 lb of fresh clean spinach
2 large Idaho potatoes
sea salt and fresh cracked black pepper
1/2 cup of white wine vinegar
1 cup of corn starch
2 ounces of butter
1 each lemon
1 teaspoon of Dijon mustard
1/2 cup of oil

Pan roasted Sea bass on vegetable "Carpione"


Clean, wash and filet the Striped Bass. Wash the bell peppers cut in half remove the seeds and the white part, cut them into regular stripes then put it in ice water for 10 minutes; peeled the potato and cut it into regular 1/2 inch circle slices, boiled the spinach chilled in ice water and squeeze out the water. Remove the peppers from the water dry it with a towel then coated with the corn starch and fry them in the fryer at 275 degrees, place the potato in a half sheet cover with parchment paper, brushed with melted butter, lay the potato side by side, brushed also with melted butter cover with another piece of parchment paper then baked in the preheated oven at 300 degrees for twenty minutes. Chopped the spinach and sauteed with butter in a skillet. In a not stick skillet heat it up with light olive oil and put the striped bass filet in hot skillet with the skin down, let it crispy them skin and place in the oven for ten minutes. In a large dinner plate arrange in the center the baked sliced potato, them the sauteed spinach and the bell pepper and fried onion spray it just after remove it from the oil with the white wine vinegar, topped with the filet of the fish skin up and garnished with a emulsion of fresh squeeze lemon, the Dijon mustard and the oil add some fresh chopped Italian parsley and drizzled around the fish and vegetables.