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.

Ingredients

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

Instructions

For the Parmesan-Crusted Sea Bass:

• 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.

For the Lemon Beurre Blanc:

• 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.

For the Roasted Vegetables:

• 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.

For the Garnishes:

• 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.

Recipe from Beyond Every Bite