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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Purée peppers in a food processor. | 2. Add lemon juice, garlic and basil. | 3. Process until smooth. | 4. With processor running, add olive oil until sauce is smooth and creamy. | 5. Season to taste with salt and pepper and set aside. | 6. Using a sharp knife, cut potatoes, skin on, into paper-thin slices. | 7. Season fish with some of the olive oil, salt and pepper. | 8. Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales. | 9. Heat one teaspoon olive oil in a nonstick sauté pan. | 10. Place fish, potato side down, in pan and cook 5 minutes. | 11. Turn fish over and continue to cook other side about 3 minutes, or until done. | 12. Serve accompanied by simple grilled vegetables such as eggplant or zucchini and drizzled with roasted red pepper sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	4	ounces	roasted	45.3592	9.9904	2.1205	0.499
lemon	2			2.5617	0.8233	0.0972	0.0265
garlic clove	1			100.8667	0.0	22.44	0.5667
basil leaf	8			100.8667	0.0	22.44	0.5667
extra virgin olive oil	1/2	cup		100.8667	0.0	22.44	0.5667
salt pepper				100.8667	0.0	22.44	0.5667
idaho potato	2			100.8667	0.0	22.44	0.5667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sea bass fillet	4			100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.