Title: Power Play Potatoes and Fish
Categories: Fish Vegetable
Yield: 4 Servings

4		Sea bass fillets (chilean)
6		8 oz
1/2	c	Flour
2		Eggs
4	lg	Russet potatoes
2	tb	Olive oil
		Salt and pepper
		Preheat oven 400F. Butter a
9		X13 baking dish
		Rinse off the fillets and
		Pat dry with paper towels.
		Sprinkle flour on a
		Plate Beat the eggs in a
		Shallow bowl. Peel the
		Potatoes Grate them onto
		A
		Large, clean kitchen towel
		That can be stained. Roll
		The potatoes up in the
		Towel and wring to remove
		Moisture (It is best to do
		This over the sink.)
		Divide the potatoes into
		Four piles.
		In a wide skillet, heat the
		Olive oil. Working quickly,
		Dip each fillet
		First
		In the flour then in the egg
		Pat half of each potato pile
		On the top and
		Bottom of each fillet (the
		Equivalent of one potato per
		Fillet) Bring the
		Skillet up to med-high heat.
		Place the potato-covered
		Fillets in the hot
		Oil,
		Salt and pepper them, and
		Brown quickly on each side.
		When all the fillets
		Are
		Browned, put them in the
		Buttered pan and bake about
10		Minutes, or until
		They
		Are cooked through. Do not
		Overcook the fish.

Per serving (excluding unknown items): 360 Calories; 9g Fat (23% calories from fat); 10g Protein; 60g Carbohydrate; 92mg Cholesterol; 43 mg Sodium

Recipe By : "The Grilling Season," Diane Mott Davidson

From: Jewish-Food@eskimo.Com

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