Sea Bass On A Bed Of Swiss Chard And Browned Rosemary Potatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 -1 1/2 lb chilean sea bass fillet, bones removed,cut in 4 serving pieces
• salt and pepper
• 1/4 cup flour, more if needed
• 4 tablespoons rosemary oil (rosemary oil) or 4 tablespoons olive oil
• 1 small onion, minced
• 4 -6 cloves garlic, minced or pressed,divided
• 1 tablespoon fresh rosemary, minced
• 4 cups chopped swiss chard, main stem removed & washed
• 2 large potatoes or 4 medium potatoes, peeled and cooked
• 2 sun-dried tomatoes packed in oil, diced,for garnish

Recipe

• 1 preheat oven for 375 degrees.
• 2 lightly season the fish with salt and pepper, then coat with flour, shaking off the excess.
• 3 heat two tablespoons oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side.
• 4 transfer to a casserole dish and place in oven for 10-15 minutes.
• 5 add the onion and 3 cloves garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
• 6 slice pre boiled potatoes and add to the onions browning on both sides add rosemary, salt and pepper.
• 7 meanwhile heat 2 tablespoons rosemary oil and toss in 3 minced cloves of garlic till almost browned add the swiss chard till wilted about 3 minutes, season with salt and pepper.
• 8 place wilted chard on platter place cooked fish on top.
• 9 arrange browned potatoes around the swiss chard.
• 10 sprinkle with diced sun dried tomatoes.
• 11 garnish with fresh rosemary.