Cooking Demo: Potato-Crusted Sea Bass (Extended) | Season 10 Ep. 21 | MASTERCHEF

sea bass fillets

🥗Healthier: cod fillets

💰Cheaper: tilapia fillets

Cod and tilapia are more affordable options with a mild flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

bread crumbs

🥗Healthier: crushed almonds

💰Cheaper: oats

Crushed almonds add crunch with fewer carbs.

Preheat the oven to 400°F (200°C).

Peel and grate the potatoes into a bowl.

Rinse the grated potatoes in cold water and drain well.

In a skillet, melt butter and olive oil over medium heat.

Add garlic and sauté until fragrant, about 1 minute.

Combine grated potatoes with parsley, lemon juice, salt, and pepper.

Spread the potato mixture onto the sea bass fillets, pressing gently to adhere.

Dredge the coated fillets in flour, dip in beaten eggs, then coat with bread crumbs.

Heat more olive oil in the skillet over medium-high heat.

Carefully place the fillets in the skillet and cook until golden, about 3-4 minutes per side.

Transfer the fillets to a baking sheet and bake in the preheated oven for 10-12 minutes.

Remove from oven and let rest for a few minutes before serving.

Garnish with fresh dill and capers before serving.

Cooking Techniques

Spice Level:

Allergens