Ingredients

Scale

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

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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.