Sea Bass on a Bed of Swiss Chard and Browned Rosemary Potatoes

Elevate your dinner table with this exquisite recipe for **Sea Bass on a Bed of Swiss Chard and Browned Rosemary Potatoes**. Perfectly crisp sea bass fillets, seasoned to perfection and pan-seared until golden, rest atop a vibrant bed of garlicky Swiss chard, lightly brightened with a splash of fresh lemon juice. On the side, golden-brown baby potatoes infused with the earthy aroma of fresh rosemary provide the perfect complement. This elegant dish combines simple ingredients with sophisticated techniques like crispy skin preparation and layered plating for a restaurant-quality meal at home. Ready in just an hour, this healthy, gluten-free recipe is ideal for weeknight indulgence or impressing guests on special occasions. Garnish with lemon wedges and enjoy a harmonious blend of flavors and textures in every bite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces sea bass fillets, skin-on
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 tablespoons olive oil
• 6 cups Swiss chard, stems removed and leaves chopped
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1.5 pounds baby potatoes, halved
• 1 tablespoon fresh rosemary, chopped
• 3 tablespoons unsalted butter
• 0.25 cup water

Directions

Step 1

Season the sea bass fillets with 0.5 teaspoon salt and 0.25 teaspoon black pepper on both sides. Set aside.

Step 2

Place the halved baby potatoes in a large pot of salted water. Bring to a boil and cook for 8-10 minutes, or until fork-tender. Drain and set aside.

Step 3

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the pre-cooked potatoes and cook for 5 minutes, stirring frequently, until golden brown. Add 1 tablespoon butter, the chopped rosemary, and a pinch of salt and pepper. Toss to coat and cook for another 2 minutes. Remove from heat and keep warm.

Step 4

In another large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1 minute. Stir in the chopped Swiss chard and 0.25 teaspoon of salt. Sauté for 3-5 minutes, or until wilted. Add the lemon juice and stir to combine. Remove from heat and keep warm.

Step 5

In the same pan used for the Swiss chard (wipe clean if needed), heat 1 tablespoon of olive oil over medium-high heat. Place the sea bass fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes on the other side until the fish is opaque and cooked through.

Step 6

To assemble, divide the Swiss chard evenly among four plates. Place a sea bass fillet on top of the chard and serve with a portion of browned rosemary potatoes on the side.

Step 7

Garnish with additional lemon wedges if desired and serve hot.

Nutrition Facts

Serving size	(1683.0g)

Amount per serving	% Daily Value*
Calories	1925.5

Total Fat 112.8g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 293mg	0%
Sodium 3535.2mg	0%
Total Carbohydrate 139.7g	0%
Dietary Fiber 22.0g	0%
Total Sugars 10.8g
Protein 99.5g	0%

Vitamin D 800IU	0%
Calcium 345.7mg	0%
Iron 14.9mg	0%
Potassium 5691.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 20.2%

Carbs: 28.3%