Bass With Chorizo Bread Crumbs Over Smashed Potatoes and Peas

bass-chorizo-potatoes-peas
Photo by Christopher Testani
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Other Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 490 calories
    • Fat 18 g (8 g saturated fat)
    • Cholesterol 105 mg
    • Sodium 860 mg
    • Protein 41 g
    • Carbohydrate 40 g
    • Sugar 6 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 38 mg

Heat oven to 425° F. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 15 to 18 minutes. Add the peas during the last minute of cooking. Drain and return to the pot. Add the butter, dill, 1/2 tea- spoon salt, and 1/4 teaspoon pepper. Lightly mash. Cover to keep warm.

Meanwhile, combine the panko and chorizo in a bowl. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the fish on a baking sheet and top with the panko mixture. Roast until the fish is opaque through- out, 11 to 13 minutes.

Serve the smashed potatoes and peas topped with the fish and additional dill, with the lemon wedges on the side. 

Ingredients

  1. Check 1 1/4 pounds fingerling potatoes
  2. Check Kosher salt and black pepper
  3. Check 1 10-ounce bag frozen peas
  4. Check 3 tablespoons unsalted butter
  5. Check 2 tablespoons chopped fresh dill, plus more for serving
  6. Check 1/2 cup panko bread crumbs
  7. Check 2 ounces cured chorizo, chopped
  8. Check 4 6-ounce pieces boneless, skinless bass
  9. Check lemon wedges, for serving

Directions

  1. Heat oven to 425° F. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 15 to 18 minutes. Add the peas during the last minute of cooking. Drain and return to the pot. Add the butter, dill, 1/2 tea- spoon salt, and 1/4 teaspoon pepper. Lightly mash. Cover to keep warm.
  2. Meanwhile, combine the panko and chorizo in a bowl. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the fish on a baking sheet and top with the panko mixture. Roast until the fish is opaque through- out, 11 to 13 minutes.
  3. Serve the smashed potatoes and peas topped with the fish and additional dill, with the lemon wedges on the side.