Description
A delightful dish featuring rich sea bass with a crispy Parmesan crust, served with a bright lemon beurre blanc sauce and roasted baby vegetables.
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)
Instructions
- 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.
Notes
Ensure your sea bass is fresh for the best taste. Don’t skip the lemon beurre blanc—it complements the fish beautifully.