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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.