Crisply Baked Basa Fillets with Roasted Smashed Potatoes and Vermouth-soaked Asparagus
1 and 1/2 tbsp olive oil
1 and 1/2 lbs basa fillets
3 tbsp light mayonnaise
1 tbsp fresh lemon juice
1/2 cup breadcrumbs
1/4 cup cornmeal
1/2 tsp salt
1/4 tsp cayenne pepper
8 half lemon slices
SIDES & DECOR
Vermouth-soaked Asparagus (see below)
Spinach fruit salad (store bought)
Calabrese Bread (with good oil and balsamic)
Fig balsamic jam (a dollop on side of plate)
Balsamic glaze (draw a zig-zag over the dish when plating)
METHOD FOR FISH
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Brush the paper with oil. Cut the fish into 8 equal pieces; rinse in cold water and thoroughly pat dry. Set the fish in a bowl with mayonnaise and lemon juice and toss to coat.
Combine the remaining ingredients, except lemon slices, on a side plat. Coat the fish in the breadcrumb mixture and set on the baking sheet. Bake for 8 minutes, then turn each piece over. Bake 4 miutes more, or until cooked through. Serve 2 pieces per serving, garnished iwth lemon slices.
METHOD FOR POTATOES
Take 16 small potatoes and boil till tender but still well shaped.
Rinse under cold water so you can handle them.
Place on cutting board and press each potato with edge of chef knife (or palm of your hand) till they flatten but don’t break.
Place in skillet and add garlic flavored olive oil and 1/2 teaspoon of dried rosemary.
Season with sea salt (large) sparingly.
Bake at 200 degrees F for five minutes, turning occasionally to ensure they don’t burn on bottom.
Serve 4 potatoes on each plate.
METHOD FOR ASPARAGUS
Trim asparagus bottoms to eliminate hard parts.
Place in frying pan at medium heat and add 2 tbsp white vermouth.
Saute for 4 minutes or until desired softness. I prefer to boil until vermouth has disappeared
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Artichoke Hart is a chef/owner at his namesake’s restaurant and is the fictitious character in the Tales of the Artichoke Hart series. Available here.