Potato Crusted Sea Bass with Barolo Sauce

Fish

INGREDIENTS

6 (6 ounce) fillets of Sea Bass
6 Idaho potatoes, peeled
Salt
Pepper
Onion powder
1/2 cup canola oil
1 egg
1/4 cup flour

Sauce:
1 cup Barolo wine
2 tablespoons butter
Salt and pepper

DIRECTIONS

1. Preheat oven to 350°.

2. Heat nonstick pan over medium heat. Sprinkle Sea Bass with salt and pepper.

3. Coarsely shred potatoes using a mandolin. Squeeze out extra liquid. Season with salt, pepper and onion powder.

4. Dip Sea Bass in flour, followed by egg.

5. Pat mixture firmly onto both sides of the fillets.

6. Add oil to heated pan. Carefully place fish onto pan and cook until potatoes are
golden brown and crispy on both sides for about 5 minutes each.

7. Remove from pan and place on a greased baking sheet and bake 20 minutes or until desired.

8. Prepare sauce. Bring Barolo wine to a boil. Whisk in butter, cook until reduced by half. Season with salt and pepper.

9. Drizzle sauce onto platter, then top with Sea Bass fillets and serve.