Crispy, golden, and infused with rich umami depth, Parmesan-Crusted Sea Bass is the ultimate fine dining experience. A delicate Chilean sea bass fillet is coated with a layer of aged Parmesan, panko breadcrumbs, and fresh herbs, then seared to perfection for a crunchy, golden-brown crust that contrasts beautifully with the fish’s moist, flaky interior. Served atop a silky lemon beurre blanc, accompanied by charred baby vegetables, and finished with a drizzle of basil oil and a Parmesan tuile, this dish is a showstopper in both taste and presentation.
Follow this step-by-step recipe to master this restaurant-worthy seafood dish at home.
Ingredients You’ll Need
Gather these premium ingredients to ensure the perfect balance of flavor, texture, and aesthetic appeal.
For the Parmesan-Crusted Sea Bass:
- 2 fillets of Chilean sea bass, skinless
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup panko breadcrumbs
- 1 tbsp fresh thyme leaves, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp Dijon mustard
- 1 tbsp olive oil, for searing
For the Lemon Beurre Blanc:
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 shallot, finely minced
- 6 tbsp unsalted butter, cubed and chilled
- 1/4 tsp sea salt
- Pinch of white pepper
For the Roasted Vegetables:
- 6 baby carrots, peeled
- 6 asparagus tips
- 4 pearl onions, halved
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the Garnishes:
- 1 tbsp basil oil
- 1 Parmesan tuile (thin, crispy Parmesan disc)
- Microgreens (pea shoots or micro basil)
- Lemon zest, for finishing
Shop the Essentials for This Recipe
To ensure flawless execution and plating, these tools will elevate your cooking experience:
- Non-Stick Skillet: For even searing and a crisp crust. Shop Here
- Fine Mesh Strainer: For a silky, smooth beurre blanc. Shop Here
- Plating Tweezers: Ensure precise placement of garnishes. Shop Here
Step 1: Prepare the Parmesan Crust
A crispy Parmesan crust elevates the delicate, buttery texture of the sea bass.
Ingredients Used in This Step:
Parmesan, panko breadcrumbs, thyme, garlic powder, sea salt, black pepper, and Dijon mustard.
Method:
- Make the Crust Mixture: In a bowl, combine Parmesan, panko, thyme, garlic powder, sea salt, and black pepper.
- Coat the Fish: Brush each sea bass fillet with Dijon mustard, then press the Parmesan mixture onto one side of the fish.
💡 Pro Tip: Press firmly to ensure the crust adheres evenly and crisps up beautifully during searing.
Step 2: Sear the Sea Bass
Searing locks in moisture while creating a crisp, golden crust.
Ingredients Used in This Step:
Olive oil, Parmesan-crusted sea bass fillets.
Method:
- Heat the Skillet: In a non-stick pan, heat olive oil over medium-high heat.
- Sear the Fish: Place the fillets crust-side down and cook for 3–4 minutes, until deep golden brown.
- Flip & Finish Cooking: Carefully flip and cook for another 3–4 minutes, until the fish is opaque and flaky.
💡 Pro Tip: Avoid moving the fish while searing—this helps form a crisp crust without breaking.
Step 3: Make the Lemon Beurre Blanc
A silky, tangy beurre blanc complements the richness of the sea bass.
Ingredients Used in This Step:
White wine, lemon juice, shallots, butter, sea salt, white pepper.
Method:
- Simmer the Base: In a saucepan, simmer white wine, lemon juice, and shallots until reduced by half.
- Incorporate the Butter: Reduce heat to low and whisk in chilled butter, one cube at a time, until emulsified and smooth.
- Season & Strain: Add sea salt and white pepper, then strain through a fine mesh sieve for a smooth consistency.
💡 Pro Tip: Keep the sauce warm but not hot to prevent separation.
Step 4: Roast the Vegetables
Caramelized, roasted vegetables add balance and visual contrast.
Ingredients Used in This Step:
Baby carrots, asparagus, pearl onions, olive oil, sea salt, black pepper.
Method:
- Preheat the Oven: Set to 400°F (200°C).
- Toss & Roast: Coat vegetables with olive oil, salt, and pepper, then roast for 15–20 minutes until caramelized.
💡 Pro Tip: Roast on a lined baking sheet for even cooking and easy cleanup.
Step 5: Plate the Dish
Plating transforms this dish into a fine dining masterpiece.
Ingredients Used in This Step:
Lemon beurre blanc, plated sea bass, roasted vegetables, basil oil, Parmesan tuile, microgreens, lemon zest.
Method:
- Swipe the Beurre Blanc: Using a spoon or brush, create an elegant swoosh of beurre blanc on the plate.
- Place the Fish: Set the Parmesan-crusted sea bass atop the sauce.
- Arrange the Vegetables: Position roasted carrots, asparagus, and onions around the plate.
- Add Finishing Touches:
- Drizzle basil oil around the plate.
- Lean a Parmesan tuile against the fish for height.
- Scatter microgreens for color contrast.
- Sprinkle lemon zest for a final burst of citrus aroma.
💡 Pro Tip: Keep plating clean and intentional—less is more in fine dining.
Why You’ll Love This Dish
✨ Perfectly Balanced – The crispy Parmesan crust, silky beurre blanc, and roasted vegetables create harmony in every bite.
✨ Visually Stunning – Thoughtful plating makes this dish restaurant-worthy.
✨ Gourmet Yet Accessible – While refined, this dish is achievable at home with simple techniques.
Pairing Suggestions
🍷 Chardonnay – A lightly oaked Chardonnay complements the buttery sea bass and Parmesan crust beautifully.
🥂 Crisp Sauvignon Blanc – Bright acidity enhances the lemon beurre blanc.
🍵 Lemon-Honey Green Tea – A non-alcoholic pairing that refreshes the palate.
Share Your Creation
We’d love to see your Parmesan-Crusted Sea Bass! Share your plated dishes on Pinterest or social media using #BeyondEveryBite, and your creation could be featured in our next article.
Shop the Essentials for This Recipe
- Non-Stick Skillet: For a perfect golden crust. Shop Here
- Fine Mesh Strainer: For a silky smooth beurre blanc. Shop Here
- Plating Tweezers: For precise garnish placement. Shop Here
This elegant fine dining dish brings together crispy textures, rich flavors, and vibrant plating, making it a stunning seafood masterpiece. Bon appétit! 🐟✨
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