Sea Bass with Potato-Zucchini Pancake and Marmalade Sauce
Andy Medina's recipe for Chilean sea bass on a bed of potato-zucchini latkes
Samantha Okazaki / TODAY
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Rating:
5.0 (1 rated)
Servings:
4

In the new edition of Kathie Lee Gifford's "Good Gifts" book, chef Andy Medina shares his recipe for golden-brown baked Chilean sea bass on a bed of sliced potatoes, zucchini and yellow squash. The finishing touch: a drizzle of spicy-sweet horseradish-and-orange-marmalade sauce.

Ingredients

  • Chilean Sea Bass

    • 2 large eggs
    • 1 tablespoon salt
    • 1 tablespoon pepper
    • 1 cup all-purpose flour
    • 4 fillets Chilean sea bass (6-8 ounces each)
    • 3 tablespoon unsalted butter
  • Potato-Zucchini Pancakes

    • 3 large baking potatoes, peeled
    • 2 large yellow squash
    • 2 large green zucchini
    • 1 tablespoon salt
    • 1 tablespoon ground pepper
    • 3/4 cup finely grated Parmesan
    • 1 tablespoon olive oil
  • Orange Marmalade Sauce

    • 1 8-ounce jar sweet orange marmalade
    • 2 tablespoons fresh grated prepared horseradish (hot)
    • 1/2 navel orange, seeds removed, juiced

Preparation

Make the Chilean Sea Bass: Preheat oven to 350F. In a medium bowl, whisk eggs until blended. In a separate bowl, combine salt, pepper and flour.

Heat a large skillet over medium heat. Dip each fillet into egg, shaking off excess, then dredge in the seasoned flour, coating all sides. Add butter to the skillet and once melted add fillets and sauté for 1 minute per side until golden brown.

Transfer fillets to a wire rack set over a baking sheet. Place in oven and bake for 12 to 15 minutes until cooked through. The fish will flake easily once done.

Make the Squash-Zucchini Pancakes: Using a sharp knife or Mandolin slicer with straight blade, slice the potatoes, squashes and zucchini lengthwise into 1/16" to 1/8" thick slices. Trim the edges of the squashes and zucchini so that all slices are similar in length, width and thickness.

On a cookie sheet, assemble each pancake: Place two slices of potatoes side by side; add pinch of salt and pepper and a coating of Parmesan. Place two to three slices of squash crosswise over the potato slices in an alternate direction, evenly covering potato but not extending over edges. Sprinkle with salt, pepper and Parmesan. Layer two to three slices of zucchini crosswise over squash, repeating the salt, pepper and Parmesan. Then place two potato slices crosswise over zucchini, and sprinkle only salt and pepper.

In a 10-12" frying pan over medium heat, add olive oil. Slide a large flat spatula completely underneath one pancake and carefully transfer to pan. Cook for 3 to 4 minutes on one side and check underneath for browning. Once golden, turn over and cook until other side is golden and crispy. Transfer to a sheet pan. Repeat for each pancake. If you're not serving immediately, set aside and re-warm in oven before serving.

Make the Orange Marmalade Sauce: Preheat a small saucepan over medium low heat. Add the marmalade, horseradish and fresh-squeezed orange juice. Stir frequently until completely incorporated. Once it begins to bubble remove from heat and keep warm.

Andy Medina's recipe for Chilean sea bass on a bed of potato-zucchini latkes Samantha Okazaki / TODAY

To plate: Place one vegetable pancake in the center. Top with fillet of sea bass, then a generous drizzle of the Orange Marmalade Sauce. Serve immediately.