Seabass Latkas with Roasted Tomato Coulis

This was inspired by a recipe from Diners, Drive-Ins and Dives (sorry world, but I do think Guy Fieri is cool), some leftover mashed potatoes, and from Latka’s that were a special at McMenamin’s.

First I went to Groben’s to see what looked good. Unfortunately, everything here ALWAYS looks good. I got this nice sea bass.

Then, I mixed together leftover mashed potatoes, some rice, an egg, and salt and pepper to form a sticky paste,

 

and slathered this on one side of the fish. Sear the paste side first until golden.

 

For the coulis, I roasted tomatoes, onion, garlic, a few fresh thyme stems, and a few thai peppers with olive oil, salt and pepper.

 

Roast in a 450 degree oven for about 35 minutes (preheat the pan – it helps). Let the veggies get nice and roasted, almost burnt-looking in a few spots, as this gives a richer roasted/smokey flavor, particularly to the tomatoes. Whir.

 

Plate and enjoy.

Say hello to Seabass Latkas with Roasted Tomato Coulis. Meat Mt Airy.