Sea Bass on a Bed of Swiss Chard and Browned Rosemary Potatoes

• lb chilean sea bass fillet, bones removed,cut in 4 serving pieces↗1 - 1 1⁄2 lb
• salt and pepper
• cup flour, more if needed↗1⁄4 cup
• tablespoons rosemary oil (recipe #74729) or 4 tablespoons olive oil4 tablespoons
• small onion, minced↗1
• cloves garlic, minced or pressed,divided↗4 -6
• tablespoon fresh rosemary, minced↗1 tablespoon
• cups chopped swiss chard, main stem removed & washed4 cups
• large potatoes or 4 medium potatoes, peeled and cooked↗2
• sun-dried tomatoes packed in oil, diced,for garnish↗2

Step-by-step instructions

1. 1

   Preheat oven for 375 degrees.

2. 2

   Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess.

3. 3

   Heat two tablespoons oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side.

4. 4

   Transfer to a casserole dish and place in oven for 10-15 minutes.

5. 5

   Add the onion and 3 cloves garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.

6. 6

   Slice pre boiled potatoes and add to the onions browning on both sides add rosemary, salt and pepper.

7. 7

   Meanwhile heat 2 tablespoons rosemary oil and toss in 3 minced cloves of garlic till almost browned add the Swiss chard till wilted about 3 minutes, season with salt and pepper.

8. 8

   Place wilted chard on platter place cooked fish on top.

9. 9

   Arrange browned potatoes around the Swiss chard.

10. 10

    Sprinkle with diced sun dried tomatoes.

11. 11

    Garnish with fresh rosemary.