By now, you’ve hopefully made a few of my recipes and have faith that I wouldn’t post something I haven’t tried and loved, right?? Okay good, because this recipe is going to require a little faith. I know there will be the fish purists out there that think putting a dairy mixture on top of a perfectly good fish like sea bass is a travesty, but then I guess this recipe isn’t for you. I’m not a fish person. To be honest, it kinda grosses me out to make fish at home. And it’s not something I can say I truly love to eat. This recipe is the only exception. I will gladly make this at home, and not only that, but I even crave it! So just trust me when I say, it’s good. It’s really, really good.
Start by putting the fish on a baking pan. You can line it with parchment paper so it’s easier to scrape off, unless you like a good challenge like me. I ask for fillets from the tail end of the fish so that they are wider and thinner for a 4-5 ounce portion. When I’ve used thicker pieces of fish for this recipe, a 4-5 ounce portion is too skinny and it topples over. I’m glad I can make mistakes so you don’t have to.
Next, mix the yogurt mixture and top the fish with it, spreading it out evenly over the top.
Combine the panko with the olive oil to coat the panko breadcrumbs well. Spoon them on top of the yogurt mixture and gently press them into the yogurt mixture so they stick better.
Bake at 400 for about 15 minutes or so, until the fish is cooked through.
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Lemon, Garlic, and Herb Sea Bass
Ingredients
4 Chilean Sea Bass fillets (4–5 ounces each)
1 Tbsp olive oil
1 cup whole wheat panko
1/3 cup full-fat Greek yogurt
3 Tbsp parmesan cheese, grated
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
2–3 garlic cloves, finely minced
1 large lemon, zested (not juiced)
3/4 tsp sea salt
1/2 tsp paprika
1/4 tsp black pepper
Instructions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a bowl, combine the panko and olive oil. In another bowl, combine the greek yogurt, herbs, garlic, lemon zest, spices, and Parmesan.
Place the sea bass fillets on the parchment paper lined baking sheet. Top with the yogurt mixture, to evenly coat the top. Spoon the panko mixture over the top, gently pressing into the yogurt mixutre.
Bake until the fish is cooked, about 15 minutes, depending on the thickness of the fish. Serve with a squeeze of lemon juice, if desired.
Notes
I find that thinner fillets of sea bass work best for this recipe (towards the tail end of the fish) so that they don’t topple over during baking.