2 8 ounce Chilean Sea Bass portions (skin-on or skinless) patted dry of any excess moisture
to taste Kosher salt and fresh cracked black pepper
Crispy Smashed Potatoes with Rosemary Aioli
4 Small Yukon gold potatoes 2 per person
1 tbsp. Fresh Rosemary finely chopped
½ Lemon zested and juiced
½ cup Mayonnaise
Rosemary Lemon Aioli
Finely chop your rosemary leaves. Zest one half a lemon and mix together with rosemary. Combine that mixture with mayonnaise along with the juice of ½ lemon. Mix well and keep chilled until ready to use.
Crispy Smashed Potatoes (PREP)
Par-boil your potatoes. Add potatoes to a pot and cover them with cold water, add a tablespoon of salt and bring to a boil. Bring to a simmer and cook until potatoes are soft enough to push the flat end of a skewer through, about 5 minutes.
Drain water and allow potatoes to cool completely on a plate at room temperature. Set aside for later.
Air Fried Chilean Sea Bass
Pre-heat your air-fryer to 390°F.
Pat your portions of fish dry of any excess moisture.
Season with salt and pepper, and lather fish portions on both sides with a tablespoon of olive oil each.
Place fish in air fryer, on grates or aluminum foil, and cook for about 14-16 minutes until cooked throughout.
To check that fish is fully cooked through, gently push the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or two and test again.
If you are using a cooking thermometer, remove fish from grill between 135-140°F. Carry-overcooking will bring fish to a perfect 145°F.
Remove fish from air fryer and set aside to rest while you prepare the potatoes.
Crispy Smashed Potatoes
“Smash” your potatoes, one at a time, using a cloth to wrap them up and pushing the heel of your hand straight down onto potato to flatten, keeping its round shape.
Coat potatoes with vegetable oil and season with salt and pepper. Cook in air fryer at 390°F for 8-10 minutes, or until golden brown and crispy.
Plate Chilean Sea Bass with potatoes, a dollop rosemary aioli, and your choice of green vegetables or side salad.