Crispy Herb Crusted Striped Bass
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 pound stirped bass, skin removed, divided into 6 servings3 tsp fresh thyme leaves3 tsp fresh chives, choppped3 tsp fresh oregano, chopped1 cup inlsltant mashed potato flakes1 egg beaten with 1 tsp water1 Tbs olive oil
Preheat oven to 350
Season fish with a bit of salt. Combine the herbs and the potato flakes in a shallow dish. Dip flesh side of each serving in egg wash. Then press the fish with egg wash side down in the herb potato flake mixture. Put on sheet tray with the crusted side up.
Coat a large saute pan with the Tbs of olive oil. Heat till hot, but not smoking. Add the fish, crusted side down. When crust is golden and crispy, flip the fish over, then transfer to a baking sheet lined with a cooling rack and put in preheated oven for 5 or 6 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.
Season fish with a bit of salt. Combine the herbs and the potato flakes in a shallow dish. Dip flesh side of each serving in egg wash. Then press the fish with egg wash side down in the herb potato flake mixture. Put on sheet tray with the crusted side up.
Coat a large saute pan with the Tbs of olive oil. Heat till hot, but not smoking. Add the fish, crusted side down. When crust is golden and crispy, flip the fish over, then transfer to a baking sheet lined with a cooling rack and put in preheated oven for 5 or 6 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 215.3
- Total Fat: 6.5 g
- Cholesterol: 152.1 mg
- Sodium: 120.4 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 0.8 g
- Protein: 27.9 g
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