Description
Golden crispy seabass drizzled in garlic butter, served alongside creamy mashed potatoes. A comforting, elegant dish perfect for weeknights or entertaining.
Ingredients
Scale
- 2 seabass fillets (6 oz each), skin-on
- 1.5 lbs Yukon Gold potatoes, peeled and chopped
- 6 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup whole milk, warmed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a medium pot of salted water to boil. Add potatoes and cook until fork-tender, about 15 minutes.
- While potatoes cook, pat seabass fillets dry and season with salt and pepper.
- Heat a skillet over medium-high. Add olive oil and place seabass skin-side down. Sear for 4–5 minutes, then flip and cook another 2 minutes.
- Remove fish and lower skillet heat. Add 4 tablespoons butter and minced garlic. Stir just until fragrant, then spoon over the fish.
- Drain potatoes and mash with remaining 2 tablespoons butter, warm milk, salt, and pepper until smooth.
- Plate mashed potatoes with seabass on top. Drizzle garlic butter sauce, sprinkle parsley, and add lemon juice to finish.
Notes
- Make the mashed potatoes a day ahead and reheat with a splash of milk.
- Use a fork to test if the fish is done—it should flake easily.
- Pat the fish completely dry before searing to get crispy skin.