Our sea bass filets are crusted with shredded potato, baked in the oven and topped with homemade Jalfrezi sauce. We served our dish with a side of almond and herb rice pilaf and a warm spinach salad with goat cheese.
Origin: our kitchen
Preparation time: 10 minutes
Cooking time: 30 minutes
• 2 large sea bass (filets and skin removed)
• 1 medium potato
• 1 package rice pilaf
• 1 package fresh spinach leaves
• 6 oz goat cheese
• ¼ cup shaved almonds
• ½ tsp turmeric
• ½ coriander
• ¼ tsp salt
• Fresh pepper
Ingredients for Jalfrezi sauce
• ½ cup canned diced tomatoes
• ½ cup unsweetened coconut milk
• ¼ tbsp red curry paste
• 1 tsp coriander
• 1 tsp cilantro
• Make the Jalfrezi sauce one day in advance by whisking all the ingredients together. Bring to a simmer until curry paste is fully incorporated, let cool and refrigerate overnight.
• Brush the filets with olive oil or melted butter.
• Mix the dry spices together and season the top of the filets with half of the spice mixture.
• Top the same side with shredded potato and sprinkle the remainder of spice mixture on top.
• Place the filets on a cookie sheet, lined with parchment paper, and place the filets on top.
• Bake in a preheated oven at 375 F for 15 minutes (uncovered).
• Place the filets under a broiler on high until potatoes are brown and crusty.
• In the meantime, wilt the spinach and season with fresh pepper.
• Crumble the goat cheese and fold into the spinach. Repeat the same with the shaved almonds. Keep warm until ready to serve.
• Boil the rice pilaf per package instructions (about 25 minutes).
• Bring the Jalfrezi sauce to a boil prior to serving and keep at low simmer.
Plate the filets and top with warm Jalfrezi sauce. Serve rice pilaf and warm spinach salad on the side.