Baked Bass with Rosemary Cream Sauce and Red Potatoes

2 6-ounce bass filets
1 teaspoon olive oil
salt and pepper to taste
6 small red potatoes
1 tablespoon olive oil
1 garlic clove, crushed
1 tablespoon onion, very finely diced
1 tablespoon fresh rosemary, chopped
3 tablespoon white wine or chicken stock
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped
1/2 teaspoon fresh cracked black pepper

Bake the bass filets in an oven-proof baking dish with 1 teaspoon of olive oil, seasoned with salt nd pepper to taste, at 325 degrees for 10-12 minutes. Set aside.

Bake the potatoes at 325 degrees for 20-25 minutes. Remove from oven and cut into fourths. Set aside.

Cook the garlic and onion in one tablespoon of olive oil in a heavy saute pan oven medium heat for one minute. Add the potatoes and cook for another minute. Add the rosemary and cook 10 seconds. Add the wine or chicken stock and cook for 30 seconds. Add the cream, half of the parsley, and the black pepper and cook for 30 seconds.

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