Chilean Sea Bass and Potato Lyonnaise | Chef Steve Kershner

Chilean sea bass

🥗Healthier: cod

💰Cheaper: hake

Cod is lower in calories and more affordable than Chilean sea bass.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is often cheaper.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds flavor without alcohol, and vinegar is less expensive.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers similar nutrients, while dried herbs are budget-friendly.

Heat olive oil and butter in a skillet over medium heat until melted.

Add sliced onions and cook until translucent, about 5 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add sliced potatoes and season with salt and pepper.

Cook potatoes, stirring occasionally, until golden brown and tender, about 15-20 minutes.

Remove potatoes and onions from the skillet and set aside.

Season the Chilean sea bass with salt, pepper, and paprika.

In the same skillet, add more olive oil if needed and heat over medium-high heat.

Add the sea bass fillets and cook for 4-5 minutes on each side until golden and cooked through.

Deglaze the skillet with white wine, scraping up any browned bits.

Add capers, thyme, and bay leaves to the skillet, cooking for 2 minutes.

Return the potatoes and onions to the skillet, tossing to combine.

Finish with a squeeze of lemon juice and fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens