Crispy Sea Bass with Confit of Yukon Gold Potatoes, Pancetta and Fresh Sweet Peas

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Crispy Sea Bass with Confit of Yukon Gold Potatoes, Pancetta and Fresh Sweet Peas

Name: Crispy Sea Bass with Confit of Yukon Gold Potatoes, Pancetta and Fresh Sweet Peas
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Ingredients: 12 small garlic cloves; 2 sprigs of fresh rosemary; 4 cups of vegetable oil; 1/2 pound pancetta, thinly sliced; 1 cup thinly sliced Vidalia onions, or other sweet yellow onions; 2 cups fresh sweet green peas; 4 (6 to 8 ounces) striped bass fillets; 1 cup flour; 1 tablespoon finely chopped fresh parsley leaves; 1 1/2 pounds Yukon Gold potatoes, halved; Salt; Freshly ground pepper

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Total: 1 hr 35 min

Prep: 1 hr 15 min
Cook: 20 min

Yield: 4 servings

Total: 1 hr 35 min

Prep: 1 hr 15 min
Cook: 20 min

Yield: 4 servings

Ingredients

12 small garlic cloves

2 sprigs of fresh rosemary

4 cups of vegetable oil

1/2 pound pancetta, thinly sliced

1 cup thinly sliced Vidalia onions, or other sweet yellow onions

2 cups fresh sweet green peas

4 (6 to 8 ounces) striped bass fillets

1 cup flour

1 tablespoon finely chopped fresh parsley leaves

1 1/2 pounds Yukon Gold potatoes, halved

Salt

Freshly ground pepper

Directions

Preheat the oven to 250 degrees F. Season the potatoes with salt and pepper. Place the potatoes in a small, shallow baking pan. Add the garlic, rosemary and oil. Season with salt and pepper. Cover with foil and bake until tender, about 1 hour. Remove from the oven and cool the potatoes completely in the oil. Remove the potatoes and garlic from the oil. Reserve 1/4 cup plus 2 tablespoons of the oil. In a large saute pan, over medium heat, add 2 tablespoons of the potato oil. When the oil is hot, add the pancetta. Saute for 2 minutes. Add the onions. Season with salt and pepper. Continue to saute for 2 minutes. Add the peas, confit potatoes and confit garlic. Season with salt and pepper. Continue to saute for 3 to 4 minutes or until hot. Set aside, keeping warm. Season the fish with salt and pepper. Lightly dredge the fillets in the flour. In a large saute pan, over medium heat, add 1/4 cup of the reserved oil. Pan-fry the fish for 3 to 4 minutes on each side, until the fish is golden and crispy. Remove and drain on paper towels. To serve: Spoon the potato mixture in the center of each plate. Lay the fish directly on top of the potatoes. Garnish with parsley.