Description
This Herb-Crusted Sea Bass recipe features tender sea bass fillets topped with a flavorful herb and breadcrumb crust, baked to perfection. Served with a vibrant tomato dressing and garnished with toasted coconut, this dish combines fresh herbs, zesty lemon, and a touch of sweetness for a sophisticated and delicious meal perfect for any occasion.
Ingredients
Scale
For the Sea Bass
- 4 sea bass fillets (about 6 oz each)
- 1/2 cup fresh breadcrumbs
- 2 tablespoons fresh parsley (finely chopped)
- 2 tablespoons fresh cilantro (finely chopped)
- 2 tablespoons fresh thyme (finely chopped)
- 1 garlic clove (minced)
- Zest of 1 lemon
- Salt and pepper (to taste)
- 2 tablespoons olive oil
For the Toasted Coconut
- 1/2 cup shredded coconut (unsweetened)
- 1 teaspoon olive oil
- Pinch of salt
For the Tomato Dressing
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 small shallot (finely chopped)
- 1 garlic clove (minced)
- Salt and pepper (to taste)
- 1 tablespoon fresh basil (finely chopped)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the sea bass fillets.
- Prepare herb crust: In a small bowl, combine the fresh breadcrumbs, parsley, cilantro, thyme, minced garlic, lemon zest, salt, and pepper. Add olive oil and mix until well combined to create a flavorful herb crust.
- Season and crust the sea bass: Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper. Press the prepared herb mixture firmly onto the top side of each fillet to form a crust.
- Bake the sea bass: Place the crusted fillets on a lightly greased baking sheet. Bake in the preheated oven for 10-12 minutes until the fish is cooked through and the herb crust turns golden brown.
- Toast the coconut: While the fish bakes, heat a small pan over medium heat. Add shredded coconut, olive oil, and a pinch of salt. Toast for 3-4 minutes, stirring frequently, until the coconut is golden and fragrant. Remove from heat and set aside.
- Make the tomato dressing: In a small saucepan, heat olive oil over medium heat. Sauté the finely chopped shallot and minced garlic for 2-3 minutes until softened. Add the halved cherry tomatoes and cook for 5 minutes, allowing them to soften. Stir in balsamic vinegar, season with salt and pepper to taste, and finish by mixing in fresh chopped basil.
- Plate and serve: Arrange the baked sea bass fillets on plates, drizzle generously with the warm tomato dressing, and garnish with the toasted coconut flakes. Serve immediately for best flavor.
Notes
- Ensure the sea bass fillets are patted dry before applying the herb crust to help it adhere better.
- You can substitute fresh herbs with dried herbs if necessary, but fresh is recommended for the best aroma and taste.
- If you prefer a crispier crust, broil the fillets for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- For a nut-free version, omit the toasted coconut garnish or replace it with toasted breadcrumbs.
- The tomato dressing can be prepared slightly ahead and gently reheated before serving.
