A wide spatula will keep the potatoes and fish together.
- 4 (8 oz.) fillets of Chilean sea bass
- 2 large potatoes, peeled and thinly sliced
- ⅓ cup butter, melted
- ½ cup onion, minced, chopped
- ⅔ cup white wine
- 1 cup vegetable or pareve chicken broth
- 2 cups heavy cream
- 4 Tablespoons butter
- ½ cup green onions, sliced, green part only
- 4 teaspoons caviar
- Preheat oven to 350°F. Sprinkle the sea bass with salt and pepper.
- Place the thinly sliced potatoes on the sea bass, overlapping by ⅓ inch (the potatoes should resemble fish scales).
- Pour the melted butter into a 9x13 roasting pan and place the covered fish, potato side down into the pan.
- Bake for 15 minutes or until golden brown.
- Flip fish over so potatoes are on top and bake until the potatoes are done (approx. another 5 to 10 minutes). While the fish is baking, make the sauce.
To make the sauce:
- Place the onions, wine and broth in a saucepan and bring the mixture to a boil. Cook until the mixture has been reduced by half.
- Add the cream and cook until the mixture is reduced by half.
- Whisk in butter and salt and pepper to taste.
- When the fish is done and cover with sauce and caviar.
- Remove the fish from the pan and place it on the serving dish or individual plates. Spoon the sauce over the fish, sprinkle the sliced green onions over the top and gently sprinkle a teaspoon of caviar over the top of each fish serving.
This recipe can be doubled or tripled.