| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 5-ounce sourdough bread or other leftover bread
- 1 tablespoon butter, plus 1/2 stick unsalted butter
- 4 (6-ounce) sea bass fillets
- Salt and freshly ground black pepper
- 1 lemon, zested and juiced
- Few sprigs thyme, leaves removed
- 3 cloves garlic, smashed
- 1 cup fresh parsley leaves
Instructions
- Preheat oven to 350 degrees F.
- Pulse the bread in a food processor to get slightly coarse bread crumbs.
- Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
- Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
- Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
- Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 301 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 77 mg |
| Sodium | 563 mg |
Reviews
I made this last night, it was so simple and delicious. We eat a lot of halibut and sea bass, so this will definitely be added to the fish and seafood file.
My go to sea bass recipe. Delicious, and doesn’t stink up apartment. Also I just use Italian breadcrumbs 🙂
Simple and flavorful. Easy to scale down to a single serving. I baked mine Gor longer because the filet was thick. I would definitely make this again!
I used panko and baked the fish in a medium cast iron pan at 375○. Nice and crunchy! Will definitely make again. Would be a good recipe for other types of fish, too.
DELICIOUS!!! Easy to make, full of flavor. Bake at 450 for 29min. If you want extra crunchy toppings
Great
Simple and fantastic. I splurged and used wild chilean sea bass that turned out to be over 2 inches thick. I followed the recipe exactly but used a good thermometer as the fish cooked. The fish was very cold when I placed it in the oven. It took over 35 minutes to get to 140 degrees and then quickly reached 145 degrees when removed from the oven and covered with aluminum foil while I sliced a bit of the sourdough bread. The high cost of the sea bass was very well worth the terrific flavor of this dish. I’ll make this again for any special occasion.
Great recipe! I substituted more budget – friendly cod for the sea bass.
I am very happy I found this recipe. It was delicious!!
I have Celiac so I substituted breadcrumbs for hemp seeds and it was amazing!! Also swirled in some white wine vinegar at the end which made a divine sauce. Since the fish was so outrageously expensive i think this delicious (and easy!) recipe will be saved for special occasions.