Crispy Herb Crusted Chilean Sea Bass Goodness

1)

 Ingredients from left to right: Chilean Sea Bass (2 pieces, about 6 oz each -- all for me); 1/2 cup instant mashed potatoes flakes (secret ingredient!); instant dried thyme, chives, parsley, and one egg

PREHEAT OVEN TO 350 degrees, now

2)

 Beat the egg in a bowl - use your dexterous wrist skills to create a homogenous yellow color. In a shallow container, add the instant potato flakes, then add equal amounts of instant parsley , thyme and chives till it resembles  the picture-- a uniform blend of green (from herbs) and white (from potato flakes).

3)

Next, salt the fish, then dip each piece first in the egg mixture, then in the potato/herb mixture.  Make sure each side of the fish is evenly coated with a sexy blend of this elixir.

4)

* my blue shorts are sexy

Drizzle olive oil in a simple frying pan (don't need one of those heavy duty cast iron skillets I've used in previous recipes). Heat the oil, then turn it to a little below high.  Fry one side of the fish until it becomes "golden crusted".  Flip to the other side and fry like five seconds.

5)

 Put fish in my "jungle gym for fish" gadget (see sexy salmon recipe) with the more golden side up.  Put in oven and bake ONLY FIVE MINUTES.  Don't you love it? Quick and easy, sweet and sexy.

Yep, I have exceeded my own expectations again... the crispiness of the crust using the secret ingredient of instant mashed potato flakes is just to die for.  I was going to do the chilean sea bass in sake and mirin too, but you would find it too boring to read the same recipe over again.  So I opted for a new, easy recipe. This works great for halibuts too.  As well, the other "sexy salmon" recipe works well for sea bass and black cod also.  Wow! I am such a versatile Chef.  Until tomorrow, bon appetite!