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Seared Chilean Sea Bass

Seared Chilean Sea Bass with Gnocchi, Reggiano, Pancetta and Sun-Dried Tomato Vinaigrette

Course: Seafood
Cuisine: Seafood
Keyword: Gnocchi, Sea Bass
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 2 people
Calories: 228kcal
Author: Kris Longwell
This seared Chilean Sea Bass with Gnocchi, Reggiano, Pancetta and Sun-Dried Tomato Vinaigrette is incredible. Make this on a special occasion. The gnocchi is easier to make than you'd think. This dish is incredible.
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Ingredients

FOR THE GNOCCHI

  • 2 lbs whole baking potatoes about 5 or 6
  • 1 1/2 cup all-purpose flour
  • 2 beaten egg yolks
  • Pinch salt

FOR THE VINAIGRETTE

  • 4 tbsp sun-dried tomatoes chopped (not in oil)
  • 3 tbsp extra-virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1/2 tbsp shallot finely diced
  • 1/2 tbsp Kalamata olives chopped
  • 1/2 tbsp parsley chopped
  • 1 tbsp good quality balsamic vinegar
  • Pinch salt and pepper

FOR THE FISH

  • 2 tbsp canola oil
  • 2 6-ounce pieces of Chilean Sea Bass remove the skin, if you like
  • 6 tbsp unsalted butter
  • 2 tbsp fresh grated reggiano cheese
  • 3 tbsp pancetta chopped
  • 1 tsp thyme chopped
  • 1 tsp parsley chopped
  • Salt and pepper to taste

Instructions

FOR THE GNOCCHI

  • Pre-heat the oven to 350 F.
  • Bake the potatoes for 50 minutes.
  • Remove from oven, split them in half and let them cool (about 10 minutes).
  • Remove the skins and put the potatoes through a food mill or potato ricer and transfer to a bowl.
  • Add the flour, egg and salt, and knead with your hands until combined.
  • Flour your work surface.
  • Gently roll out the dough with you fingers, creating a rope that's about 1/4 inch thick.
  • Cut into 1/8-inch pieces, and gently indent each piece with your thumb.
  • Heat a pot of salted water to a boil.
  • Cook the gnocchi until they rise to the top.
  • Place in a bowl with ice water.
  • Strain and set the gnocchi aside on a plate with a little oil, so they don't stick to each other.

FOR THE VINAIGRETTE

  • Combine all ingredients well, and set aside.

FOR THE FISH

  • Cook the pancetta over medium high heat in a large skillet, until crispy. Remove and place on a plate with a paper towel.
  • Clean out the skillet, and then heat the canola oil over high heat in a large pan just to the point that the oil pops a little.
  • Add the fish and cook until lightly browned on each side (about 5 minutes per side)...scoot the fish around every now and then to keep from sticking to the pan.
  • Remove the fish carefully to a plate.
  • Reduce heat to medium-high and add the butter and cook until brown (about 4 to 5 minutes).
  • Add the gnocchi and toss until all sides are golden brown (about 5 minutes).
  • Add salt and pepper to tasted.
  • Spoon the gnocchi along with some of the browned butter, split between two plates.
  • Sprinkle the reggiano and pancetta over the gnocci.
  • Place the sea bass on the top.
  • Give the vinaigrette a stir, and then spoon around the fish.
  • Garnish with fresh herbs.

Nutrition

Calories: 228kcal