Chilean Sea Bass on Bed of Roasted Potatoes, Chorizo, Fennel, Onion and Tomato - Plate to Impress!


Here's an impressive meal to serve the next time you have dinner guests - assuming Chilean Sea Bass is south of $40 a pound!

Really any seafood would do...I imagine it would be equally delicious with the likes of halibut, salmon or shrimp.


What I love about the dish is how beautiful it looks when all plated up, yet couldn't be easier to make!

The chorizo in the recipe allows you to go a little lighter on the fish portion (something you'll appreciate while standing in the seafood store reading sticker prices so high begin formulating ways you'll remortgage your house!)


It's how I know I'm a woman obsessed with food and not shoes...I passed a COACH, a MACY'S and an Ann Taylor Loft...all before arriving upon my final destination...a small boutique seafood store with first rate fish at exorbitant prices! Nevertheless...I was a kid in a candy store!

The fussiest thing you'll have to do is make this aluminum foil ring (about 5-6 inches in diameter)...


After you remove the ring you will have created this tidy little bed for your fish...


Just add some fresh herbs of your choice....


Then place your seafood on top! Voila!  Beautiful presentation and over the top delicious!


Chilean Sea Bass on Bed of Roasted Potatoes, Chorizo, Fennel, Onion and Tomato


1-2 fennel bulbs, top stalks removed and discarded, the rest trimmed into one inch pieces

1 large red onion, cut into one inch pieces

2 handfuls of cherry tomatoes, left whole

4 chorizo sausage links, cut into 1/2 inch pieces

10-12 tri-colored fingerling potatoes, cut into 1/2 inch pieces (regular potatoes are fine too)

Olive oil for roasting

Salt and pepper to taste

1 lb. of your favorite fish, cooked perfectly!


In a roasting pan lined with aluminum foil, toss fennel, red onion and cherry tomatoes with a few tablespoons olive oil and roast in a 400 degree oven for 20-25 minutes.

If there's room in the oven, in a separate pan also lined with aluminum foil, toss your potatoes and chorizo with just a touch a olive oil and also roast for 20-25 minutes.

The roasting can all be done ahead of time and reheated before plating - simple!

When you're ready to plate, place the aluminum ring in the center of the dish.

Place a steady layer of potatoes and chorizo at the base of the ring.

Next, pile your roasted vegetables on top.

Carefully remove ring.

Top with fresh herbs and then your favorite fish!

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