Tortilla Crusted Sea Bass with Roasted Red Pepper Puree
Tortilla-Crusted Sea Bass with Roasted Red Pepper Puree is the perfect special occasion meal, that is surprisingly easy to prepare!
Servings: 4 Servings
Calories: 424kcal
Ingredients
- 1 bulb garlic roasted (instructions given)
- 2 medium red bell peppers seeded, and quartered
- ½ cup yellow onion diced
- 3 cloves garlic minced
- 1 Tablespoon fresh cilantro chopped
- ½ teaspoon chili powder
- ⅔ cups organic chicken broth
- 2 Teaspoons fresh lemon juice
- 2 Teaspoons sugar
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon fine sea salt
- 4 yellow corn tortillas
- 1 pound sea bass fillets 4) 4 ounce fillets with uniform size and shape
- 7 Tablespoons olive oil divided
Instructions
- Preheat oven to 250 degrees.
- Remove some of the papery skin from the garlic head, but do not peel or separate the cloves. Slice the top off of the garlic head to expose the cloves within.
- Place garlic head on a sheet of aluminum foil. Drizzle with 1 Tablespoon of olive oil and some salt and pepper.
- Wrap with foil, leaving some room for airflow,, and roast for 15 - 20 minutes, or until soft. Set aside to cool.
- Preheat oven to 400 degrees. Lightly coat a baking sheet with 2 Tablespoons of olive oil.
- Lay the peppers skin side up on the baking sheet and roast for 15 - 30 minutes or until skins have blackened.
- Remove from the oven and rinse under cold water to remove the skins. Set aside.
- Place corn tortillas on a clean baking sheet. Bake in the oven for 5 - 10 minutes until very crisp. Set aside to cool, but leave oven on.
- Heat 2 Tablespoons of olive oil in a medium sized saute pan over medium-low heat.
- Add the onions and minced garlic, and cook until garlic begins to turn golden brown.
- Add the roasted peppers, cilantro and chili powder.
- Saute for 1 minute and add the chicken broth. Bring to a boil.
- Add the lemon juice and sugar. Cook, stirring occasionally until all of the ingredients are soft, about 5 - 8 minutes. Set aside, and allow to cool slightly.
- Place in the container of a blender and puree until smooth. Season with salt and pepper. Set aside.
- Place tortillas in a large zipper top bag and crush with a rolling pin. Pour into a small bowl and set aside.
- Squeeze the roasted garlic cloves out into a small bowl. Mash with the backside of a large spoon until it forms a paste.
- Rub the garlic paste over the fish and roll in the crushed tortillas.
- Pour 2 Tablespoon of oil into a baking dish. Place fish in the baking dish and bake for 10 - 12 minutes, or until just cooked through.
- Serve each fillet with 1/4 cup of roasted pepper puree. Garnish with cilantro.
Notes
- If you roast the garlic and peppers ahead of time this recipe will take less time to prepare.
- Fresh Alaskan cod would probably make a good substitute for the sea bass if needed.
Nutrition
Calories: 424kcal | Carbohydrates: 20g | Protein: 22g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 386mg | Potassium: 533mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2040IU | Vitamin C: 81.8mg | Calcium: 51mg | Iron: 1.7mg
