Sea Bass Crusted With Pepitas And Coriander Recipes

PARMESAN CRUSTED SEA BASS RECIPE

Steps:

• As always, preheat the oven to 450º F.
• Combine the panko (bread crumbs) with Parmesan cheese, lemon zest and season with salt and pepper.
• Apply a spoonful of pesto on the non-skin side of each sea bass steak and then top with the bread crumb mixture. Press the bread crumbs into the pesto with the back of your spoon.
• Spray each steak with a little spray oil, transfer to a baking sheet that has been coated with some spray oil and refrigerate until you are going to prepare the broth.

MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY

Steps:

• Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
• In a small bowl, combine the spices to make the spice mixture. Set aside for now.
• In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
• Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
• Pat fish dry and season with the remaining spice mixture on both sides as well.
• In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
• Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

SEA BASS CRUSTED WITH PEPITAS AND CORIANDER

Steps:

• Heat heavy small skillet over medium heat. Add coriander; stir about 2 minutes. Transfer coriander to blender and blend until coarsely ground. Add breadcrumbs, pepitas and salt to blender; pulse until pepitas are coarsely chopped. Transfer mixture to baking sheet.
• Place flour in pie dish. Whisk eggs to blend in medium bowl. Sprinkle fish with pepper. Dip both sides of each fish fillet into flour; shake off excess. Dip fish into eggs, then into breadcrumb mixture, coating completely.
• Melt 2 tablespoons butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add 2 fish fillets to each skillet and cook just until fish is opaque in center and coating is golden brown, about 3 minutes per side. Serve fish with lemon wedges.

SEA BASS FILLETS IN CILANTRO SAUCE

Steps:

• Preheat oven to 350°F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.
• Bake fish until just opaque in center, about 25 minutes.