Description
This Herb-Crusted Sea Bass recipe features delicate sea bass fillets baked to perfection with a flavorful herb crust, complemented by a vibrant tomato dressing and topped with toasted coconut for a delightful crunch. Perfect for an elegant yet easy-to-make meal.
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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sea bass.
- Prepare Herb Mixture: In a small bowl, combine breadcrumbs, parsley, cilantro, thyme, minced garlic, lemon zest, salt, and pepper. Add olive oil and mix until well combined to form the herb crust.
- Season and Crust Sea Bass: Pat the sea bass fillets dry with a paper towel and season both sides with salt and pepper. Press the herb mixture firmly onto the top of each fillet to coat them evenly.
- Bake Sea Bass: Place the herb-crusted fillets on a lightly greased baking sheet. Bake in the preheated oven for 10-12 minutes, or until the fish is cooked through and the crust is golden brown.
- Toast Coconut: While the fish bakes, heat a small pan over medium heat. Add shredded coconut, olive oil, and a pinch of salt. Toast, stirring frequently, for 3-4 minutes until the coconut is golden brown. Remove from heat and set aside.
- Make Tomato Dressing: In a small saucepan, heat olive oil over medium heat. Sauté finely chopped shallot and minced garlic for 2-3 minutes until fragrant and translucent. Add halved cherry tomatoes and cook for 5 minutes until the tomatoes start to soften. Stir in balsamic vinegar, season with salt and pepper, and finish by stirring in fresh chopped basil.
- Plate and Serve: Place the baked sea bass fillets on serving plates. Drizzle generously with the warm tomato dressing and garnish with the toasted coconut. Serve immediately to enjoy the contrast of flavors and textures.
Notes
- Ensure the sea bass fillets are dry before applying the herb crust for better adhesion and crispness.
- Watch the coconut closely while toasting as it can burn quickly.
- The tomato dressing can be prepared in advance and gently reheated before serving.
- Fresh herbs can be substituted with dried herbs in smaller quantities if fresh are unavailable.
- Serve with a side of steamed vegetables or a light salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
