Pan Roasted Chilean Sea Bass Gremolata
Pan Roasted Chilean Sea Bass Gremolata
Pan roasted Chilean Sea Bass with a Mediterranean flare.
Pan Roasted Chilean Sea Bass Gremolata
Pan Roasted Chilean Sea Bass Gremolata
Pan roasted Chilean Sea Bass with a Mediterranean flare.
Servings
2
Servings
2
Ingredients
  • 1Pound Chilean Sea Basswith or without skin
  • 2 Campari TomatoesSeeded and diced
  • 2 Tblsp Kalamata Olives
  • 1/2 cup Whole Wheat Panko Breadcrumbs
  • 4Tbsp Parsley Gremolata(1/4 cup chopped parlsey, zest from 1 lemon)
  • Salt and pepper to taste *
Instructions
  1. Pre heat oven to 450 f. In a bowl mix together Panko breadcrumbs and parsley gremolata.
  2. Season sea bass. In an oven safe pan heat olive oil and sear sea bass 5 mins on one side; flip over and sear an additional 2 minutes. Toss in chopped tomatoes, kalamata olives, chopped parsley and garlic, saute for a minute and then add splash of white wine. Coat the fish with the sauce then top with Panko mixture and coat again with sauce and roast in the oven for an additional 8-10 mins (or until desired doneness is reached)
  3. Serve warm with a squeeze of lemon juice.
Recipe Notes

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