Why Make This Recipe

Parmesan-Crusted Sea Bass is a delightful dish that combines the rich flavor of sea bass with a crispy, cheesy crust. It’s not only delicious but also visually appealing, making it perfect for serving at dinner parties or special occasions. This recipe is straightforward and uses fresh ingredients, ensuring a meal that is both satisfying and healthy. The accompanying lemon beurre blanc sauce adds a bright acidity, enhancing the dish’s overall flavor.

How to Make Parmesan-Crusted Sea Bass

Ingredients

4 sea bass fillets
1 cup grated Parmesan cheese
1/2 cup breadcrumbs
2 tablespoons olive oil
Salt and pepper to taste
1 lemon (for lemon beurre blanc)
1/2 cup white wine
1/2 cup heavy cream
2 tablespoons butter
Assorted baby vegetables (e.g., carrots, zucchini, bell peppers)
Basil oil (for drizzling)
Microgreens (for garnish)
Parmesan tuile (for garnish)

Directions

Preheat the oven to 400°F (200°C).
In a bowl, combine the grated Parmesan cheese and breadcrumbs. Season fish fillets with salt and pepper.
Dredge each sea bass fillet in the Parmesan-breadcrumb mixture, pressing down to adhere.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the fillets for 2-3 minutes per side until golden brown.
Transfer the skillet to the oven and bake for an additional 10 minutes or until cooked through.
Meanwhile, prepare the lemon beurre blanc by combining white wine and lemon juice in a saucepan. Simmer until reduced by half.
Stir in heavy cream and cook until thickened; then whisk in butter until smooth.
Roast baby vegetables on a baking sheet in the same oven for about 15 minutes or until tender.
To serve, plate the sea bass, drizzle with lemon beurre blanc, top with roasted vegetables, and garnish with basil oil, microgreens, and Parmesan tuile.

How to Serve Parmesan-Crusted Sea Bass

Serve the Parmesan-Crusted Sea Bass hot, drizzled with lemon beurre blanc, alongside a colorful array of roasted baby vegetables. The dish can be garnished with basil oil and microgreens for an extra touch of elegance.

How to Store Parmesan-Crusted Sea Bass

If you have leftovers, store the sea bass in an airtight container in the refrigerator. It is best consumed within 1-2 days for the best flavor and texture. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through, ensuring the crust stays crispy.

Tips to Make Parmesan-Crusted Sea Bass

Ensure your sea bass is fresh for the best taste.
Press down firmly when dredging the fillets in the Parmesan-breadcrumb mixture to create a good crust.
Don’t skip the lemon beurre blanc—it complements the fish beautifully.
Feel free to mix in different herbs into the breadcrumb mixture, like parsley or thyme, for added flavor.

Variation

You can use other types of fish, such as cod or tilapia, instead of sea bass. The cooking times may vary slightly based on the thickness of the fish.

FAQs

Can I prepare the lemon beurre blanc ahead of time?
Yes, you can make the lemon beurre blanc and store it in the refrigerator. Reheat gently before serving.

Is Parmesan-Crusted Sea Bass suitable for special diets?
This dish can be made gluten-free by using gluten-free breadcrumbs.

What wines pair well with this dish?
A crisp white wine like Sauvignon Blanc or Chardonnay pairs well with the richness of the sea bass and the acidity of the lemon beurre blanc.

Parmesan-Crusted Sea Bass