Please consult the OU's guidelines for checking fruits and vegetables.


| Dairy

A wide spatula will keep the potatoes and fish together.


4 - 8 oz, filets of Chilean sea bass

2 large potatoes, peeled and thinly sliced

1/3 cup butter, melted

1/2 cup onion, minced, chopped

2/3 cup white wine

1 cup vegetable or pareve chicken broth

2 cups heavy cream

4 tablespoons butter

1/2 cup green onions, sliced, green part only

4 teaspoons caviar


Preheat oven to 350. Sprinkle the sea bass with salt and pepper. Place the thinly sliced potatoes on the sea bass, overlapping by 1/3 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. When the fish is done remove it from the pan and place it on the serving dish or individual plates and cover with sauce and caviar.

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. To serve: Spoon the sauce over the fish, sprinkle the sliced green onions over the top and place and gently sprinkle a teaspoon full of caviar over the top of each fish.