Parmesan-Crusted Sea Bass is a flavorful, elegant dish that pairs the delicate, mild flavor of sea bass with a crispy, golden crust made from Parmesan cheese, breadcrumbs, and a hint of herbs. This simple yet sophisticated recipe is easy to prepare and perfect for a weeknight dinner or a special occasion. The sea bass remains tender and juicy inside, while the crust adds a satisfying crunch and rich, savory flavor. Serve it with a side of vegetables, rice, or a fresh salad for a complete meal.

Why You’ll Love This Recipe

This Parmesan-Crusted Sea Bass offers a fantastic balance of textures and flavors. The crispy, golden crust gives a satisfying crunch, while the soft, flaky fish inside melts in your mouth. The Parmesan adds a nutty, salty depth to the dish, and the lemony finish brings a refreshing contrast to the richness. Whether you’re a fan of fish or just looking to try something new, this recipe is bound to become a favorite.

Parmesan-Crusted Sea Bass Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 sea bass fillets (about 6 oz each), skinless and boneless
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs (for extra crunch)
2 tablespoons fresh parsley, chopped (optional)
1 tablespoon olive oil
1 tablespoon butter (optional, for extra richness)
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon lemon zest
Salt and pepper, to taste
Lemon wedges (for serving)

Directions

Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
Prepare the crust mixture: In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, and chopped parsley (if using). Add the lemon zest, and season with a pinch of salt and pepper. Stir the mixture until everything is evenly distributed.
Prepare the fish: Pat the sea bass fillets dry with paper towels. This helps the crust adhere better. Season the fillets with a little salt and pepper on both sides.
Coat the fish: Dip each fillet into the beaten egg, ensuring both sides are well-coated. Then, press the fillets into the Parmesan-breadcrumb mixture, making sure the fillets are evenly coated on both sides.
Cook the sea bass: Heat the olive oil and butter (if using) in a large oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, add the sea bass fillets to the skillet. Cook for 2-3 minutes on each side, until the crust is golden and crispy.
Finish in the oven: Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Serve: Remove the fillets from the oven and plate them. Garnish with fresh lemon wedges and a sprinkle of additional parsley, if desired.
Enjoy: Serve your Parmesan-Crusted Sea Bass with your favorite sides, such as roasted vegetables, rice, or a fresh green salad.

Servings and Timing

Servings: Makes 4 servings.
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-22 minutes

Variations

Herbed Crust: Add dried herbs like thyme, oregano, or basil to the breadcrumb mixture for a more aromatic flavor.
Spicy Version: Add a pinch of red pepper flakes to the breadcrumb mixture for a subtle kick of heat.
Lemon-Dill Crust: Mix fresh dill into the Parmesan crust for a more vibrant, herbaceous flavor.
Crispy Coconut Crust: Combine panko breadcrumbs with shredded coconut for a tropical twist on the crust.
Other Fish: This recipe works well with other mild fish fillets like cod, haddock, or tilapia.

Storage/Reheating

Storage: Leftover Parmesan-Crusted Sea Bass can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat, place the fish on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until warmed through. You can also reheat it in a skillet over medium heat for a few minutes.

FAQs

1. Can I use frozen sea bass for this recipe?

Yes, you can use frozen sea bass fillets, but make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.

2. Can I use regular breadcrumbs instead of panko?

Yes, you can use regular breadcrumbs instead of panko. Panko breadcrumbs give the crust a lighter, crispier texture, but regular breadcrumbs will work well too.

3. Can I make the crust ahead of time?

Yes, you can prepare the breadcrumb and Parmesan mixture ahead of time and store it in an airtight container for a day or two. Coat the fish just before cooking.

4. Can I bake the fish without searing it first?

While searing adds a nice golden crust and flavor, you can bake the fish directly in the oven if you prefer. Just bake the coated fillets at 400°F (200°C) for 10-12 minutes until the fish is cooked through and the crust is crispy.

5. How do I know when the sea bass is done?

Sea bass is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The fish should be opaque in the center.

6. Can I make this recipe gluten-free?

Yes! Simply swap the panko breadcrumbs with gluten-free breadcrumbs to make this dish gluten-free. Make sure the Parmesan cheese is gluten-free as well.

7. Can I add a sauce to go with the fish?

Yes, a light lemon butter sauce or a simple tartar sauce would pair beautifully with the Parmesan-Crusted Sea Bass. You can also serve it with a side of garlic aioli or a dill sauce.

Conclusion

Parmesan-Crusted Sea Bass is a delicious and easy-to-make dish that offers the perfect balance of crispy, golden crust and tender, flaky fish. The Parmesan and breadcrumb crust adds rich, savory flavor, while the fish remains moist and flavorful inside. Whether you’re making it for a special dinner or a weeknight meal, this recipe is sure to impress. Serve it with your favorite sides, and enjoy a truly satisfying and elegant meal!

Chef MARTHA