Potato Wrapped Southern Style Sea Bass Recipe

Potato Wrapped Southern Style Sea Bass Recipe

Potato Wrapped Southern Style Sea Bass in a “Cioppino Stew” with Roasted Artichokes and a Petit-Herb Salad



Shular’s Advice

This is a complicated dish that will challenge the Master within, so remember these tips:

Make sure to use a russet potato; the starch is essential to the crispy finish of the fish.

Ensure that you season the fish with kosher salt and white pepper. This helps with the sear and provides a deep rich color and crispy texture.

Finally don’t be afraid to adjust the ingredients within this dish. It’s just a simple stew… so just cook and taste as you go!

Creativity without some risk is just copy-cat cooking and who wants the same thing over and over again…not this Master!


Potato Wrapped Sea Bass

4 lb sea bass fillets (sea bass optional)
2 ea potatoes
2 oz lemon zest
TT sea salt & pepper
Cioppino Stew
2 oz shrimp (peeled and deveined)
2 oz mussels (shells removed)
2 oz clams (shells removed)
2 oz olive oil
6 oz artichoke hearts (roasted)
4 oz clam juice
2 oz lemon juice
4 oz tomato (whole peeled)
1 oz garlic (chopped)
1/2 oz shallots
1 oz capers
1 oz black olives
1/2 oz pesto


Potato Wrapped Sea Bass

On a clean piece of parchment paper lay a sheet of the peeled, thinly sliced potato. Make sure to slightly over lap each slice of potato to make a connected sheet of potato.

Once potato sheet is complete, dry potato sheet with paper towel season with salt, pepper, and lemon zest.

Next place sea bass filet ¾ from beginning edge of potato sheet and wrap completely.

In a hot, non-stick sauté pan place fish seem side down and cook brown on both sides.

Cioppino Stew

Pre-heat a medium size sauce pot with heat olive oil over medium-high heat

Once oil is hot, begin to brown shrimp and any fish scraps from fish fabrication

Next add mussels and clams, then cook for 1 minute.

Once mussels and clams are cooked add remaining ingredients and simmer for 2 minutes over low heat.

Adjust seasoning with salt and white pepper.

J Pat Management
Jonnetta Patton
Tel: 770.416.8619
Fax: 770.409.2386