Old Bay Spiced Hasselback Baby Yukon Gold Potatoes
This Winter's Eve Supper side dish from Chef Doug Ruley showcases baby potatoes with classic Old Bay seasoning.
This Winter's Eve Supper main dish from Chef Doug Ruley features fresh local sea bass flavored with citrus and an herb finishing oil.
Ingredients
SERVINGS: 4 Serving(s)
- 2 fresh whole 1¼ lb. black sea bass (ask your fish monger to scale and gut the fish for you)
- 1 tangerine (thinly sliced)
- 1 lemon (thinly sliced)
- 1 red grapefruit (thinly sliced)
- Sea salt
- Cracked pepper
- 1 ounce olive oil
Herb Finishing Oil:
- ½ cup flat leaf parsley
- 1 sprig rosemary picked
- 2 sprigs thyme picked
- 2 cloves garlic
- Juice and zest of 1 lemon
- Small pinch red chili flakes
- Pinch sea salt
- Pinch cracked pepper
- 1 ounce olive oil
Preparation
Preheat oven to 425°. Line a baking sheet with parchment paper. Rinse and pat dry the fish. Score each side of the fish four times about ½- inch deep (this will help the fish cook evenly and quicker.) In the cavity of the fish, layer 2 slices of each citrus, and place the remaining citrus slices under the fish. Liberally drizzle olive oil on the fish, season with sea salt and cracked pepper. Place on baking sheet and roast until fish is cooked through roughly 30 minutes.
To make herb finishing oil, add herbs, garlic and lemon to food processor, buzz until pureed. Transfer to a small bowl. Add seasonings and whisk in olive oil.
Once out of the oven brush fish with herb finishing oil and serve.
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