Easy Potato-Crusted Sea Bass
A frequent entry on high-end restaurant menus, potato-crusted sea bass is a prime candidate for the home kitchen. Its crusty, it's tasty, it's low-calorie and it's really easy. The coating couldn't be simpler: store-bought dried mashed potato flakes and a packet of Italian salad dressing mix. You'll go from fridge to fork in under 20 minutes. And it's doubtful it'll last that long on the plate. Once you've tasted this one, you'll be back again and again.
1 cup mashed potato flakes
1 envelope Italian salad dressing mix
1/4 teaspoon pepper
1 large egg
2 pounds sea bass fillets
2 tablespoons butter, melted
In a shallow bowl, combine the potato flakes, dressing mix and pepper. In another bowl, beat the egg.
Dip fillets into egg, then coat with potato flake mixture.
Place in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter; sprinkle with paprika.
Bake, uncovered, at 450° for 10-14 minutes or until fish flakes easily with a fork.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
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101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162