Thinly sliced potatoes that have been seasoned with Creole spices envelop sea bass that has a delicately flavored lemon butter sauce. The sauce contrasts nicely with the spiciness of the potatoes, making this a delicious meal to serve to anyone you might want to impress. While the type of fish in most seafood dishes is interchangeable, you don’t want to substitute for the sea bass here. Sea bass has a different structure than other types of fish. If you insist on substituting, proceed with caution.
1 cup butter, melted
Juice and zest of 1 lemon
2 cloves garlic, minced
1/2 cup olive oil
2 tablespoons Old Bay seasoning
2 pounds sea bass filets
5-6 medium Yukon gold potatoes, sliced about a quarter inch thick
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Combine the butter, lemon juice, zest, garlic and 2 tablespoons olive oil in a small bowl. In a mixing bowl, add the remaining olive oil and seasoning.
Brush the fish filets with the butter sauce and set aside. Toss the potatoes in the seasoned olive oil.
Add half of the butter sauce to the slow cooker, followed by half of the potatoes. Place the fish in the slow cooker, cover it with the remaining sauce, and top with the remaining potatoes.
Cover and cook on high for about 1 1/2 hours, until the potatoes start to brown and the sea bass is cooked through and opaque looking.
Remove the cover and cook for another 20 minutes.
Serve immediately.
