A simple recipe with top quality ingredients paired with a crisp refreshing Lugana wine.
Course Main Course
Keyword Crab Herb Crusted Chilean Sea Bass
Author adapted from "Simple" Diana Henry
46 oz.thick fillets of Chilean Sea Bass
salt and freshly ground black pepper
6oz. white crab meat
1cupfresh white bread crumbs
2smalllemons, finely grated zest and juice from one lemon, use the second lemon for wedges for serving
3oz.unsalted butter, melted
1tablespoonfresh thyme leaves
2tablespoonsItalian 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.