Description
This Herb-Crusted Sea Bass with Toasted Coconut and Tomato Dressing is a flavorful and elegant main course featuring tender sea bass fillets topped with a fragrant herb crust. The dish is complemented by a warm, tangy tomato dressing and finished with crunchy toasted coconut flakes, offering a delightful fusion of textures and flavors perfect for a special dinner or entertaining guests.
Ingredients
Scale
For the sea bass:
- 4 sea bass fillets (about 6 oz each)
- Salt and pepper to taste
- 1/2 cup fresh parsley
- 1/4 cup fresh basil
- 2 tablespoons fresh chives
- 2 cloves garlic
- 1 teaspoon lemon zest
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
For the tomato dressing:
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
For garnish:
- 1/4 cup unsweetened toasted coconut flakes
- Lemon wedges
- Fresh herbs (optional)
Instructions
- Preheat and prepare: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
- Make herb crust: In a food processor, combine parsley, basil, chives, garlic, lemon zest, panko breadcrumbs, and olive oil. Pulse until the mixture forms a coarse crumb topping suitable for pressing onto the fish.
- Season and coat sea bass: Season the sea bass fillets with salt and pepper on both sides. Place them on the prepared baking sheet and press a generous amount of the herb mixture firmly onto the top of each fillet to create a flavorful crust.
- Bake fish: Bake in the preheated oven for 12 to 15 minutes, or until the crust is golden and crisp and the fish flakes easily when tested with a fork, indicating it is cooked through.
- Prepare tomato dressing: While the fish bakes, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the halved cherry tomatoes and sauté for 2 to 3 minutes until they begin to soften. Add minced garlic and cook for an additional minute to soften and release its aroma.
- Finish dressing: Stir in balsamic vinegar, season with salt and pepper, and simmer the mixture for 2 to 3 more minutes until it thickens slightly. Remove from heat to keep it warm.
- Serve: Spoon the warm tomato dressing over each herb-crusted sea bass fillet. Sprinkle with toasted coconut flakes for texture and flavor. Garnish with lemon wedges and additional fresh herbs if desired to add brightness and a fresh finish.
Notes
- This dish pairs beautifully with jasmine rice, couscous, or roasted vegetables for a complete meal.
- For extra flavor, toast the coconut flakes in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant before serving.
- To make the recipe gluten-free, substitute regular panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
