Crab Herb Crusted Chilean Sea Bass

A simple recipe with top quality ingredients paired with a crisp refreshing Lugana wine.

Course Main Course

Cuisine Seafood

Keyword Crab Herb Crusted Chilean Sea Bass

Servings 4

Author adapted from "Simple" Diana Henry

4 6 oz. thick fillets of Chilean Sea Bass
salt and freshly ground black pepper
6 oz. white crab meat
1 cup fresh white bread crumbs
2 small lemons, finely grated zest and juice from one lemon, use the second lemon for wedges for serving
3 oz. unsalted butter, melted
1 tablespoon fresh thyme leaves
2 tablespoons Italian parsley, chopped

Preheat the oven to 425F. Line a baking sheet with parchment paper. Place the the sea bass fillets on the pan. Season the fillets with salt, pepper, 1 teaspoon thyme leaves and 1/4 of the grated lemon zest.
In a medium bowl, mix together all the remaining ingredients. Season with salt and pepper. Divide the mixture between the fillets and gently press the mixture on the top of the fillets.
Bake for 15-20 minutes or until temperature reaches 145 F on an instant-read thermometer inserted in the center of the fillet.
Serve with lemon wedges, new small potatoes, and green beans.