This was the first meal Whitney ever made her husband Lance. It's basically her version of his Panty Dropper roast chicken!
Seabass on Potato Rafts
Why it's on our list
This is hands down the easiest and most elegant dinner you will ever make! The crispy, garlicky potatoes along with the lemony, buttery seabass makes the perfect bite. We love it because you can prep and cook the potato rafts in advance and bake the fish right before you're ready to eat. It's a one plate dinner that looks as beautiful as it delish!
Serves 4 but can also be modified for more or less people! Great for a dinner party!
1 1/2 pounds russet potatoes (about 2 medium), unpeeled and scrubbed, sliced into 1/4-inch-thick rounds. If you have a mandolin, this is your best tool to get these slices
2 tablespoons extra virgin olive oil
4 cloves garlic, grated on a microplane (roughly 1 tablespoon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 skinless seabass fillets or other firm white fish (around 5 ounces each and 1 to 1 1/2 inches thick, make sure the fillets aren't too narrow and tall because the toppings won't stay on as well)
4 tablespoons (1/2 stick) unsalted butter
2 lemons, thinly sliced
8 sprigs fresh thyme
2 - 3 tablespoons capers, drained
Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with foil and spray with Pam.
In a ziplock baggie (why dirty another bowl), toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated.
Assemble 4 potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Start from the outside and keep shingling the slices until you have about a 4x6 inch raft. Fill in the center with a few of the smaller slices.
Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, about 30 minutes. Remove the pan from the oven. If you have more than 4 rafts, hold on to those for breakfast the next morning with a fried egg on top. Yum!
Remove any excess moisture from the fish by blotting with paper towels. Place one fillet in the center of each of the rafts. Top each piece of fish with 1 tablespoon butter (cut in half to cover the filet), 2 - 3 lemon slices, and 2 sprigs thyme. Scatter the capers atop the fish and around the pan.
Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.
Using a fish spatula or an extra long spatula, lift the raft with the fish off the pan and onto a dinner plate. Serve immediately!
Serve it up!
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