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August 01, 2018

Oven-roasted sea bass

August 01, 2018/ Lucy Waverman

Serves: 6

INGREDIENTS

6 6-ounce (175-gram) fillets Mediterranean sea bass
Salt and freshly ground pepper to taste
1 cup bread crumbs
1 tablespoon finely chopped jalapeno pepper
1/4 cup chopped parsley
1 tablespoon chopped garlic
1/4 cup olive oil
2 tablespoon chopped parsley

METHOD

Preheat oven to 450 F (230 C).

Brush an ovenproof gratin dish or baking sheet with oil. Place fillets on top. Season with salt and pepper. Combine breadcrumbs, jalapeno, parsley, garlic and olive oil and spread over each fillet.

Bake for 7 minutes or until white juices just start to appear. Place on six plates and sprinkle on parsley.

WINE PAIRINGS

I’d suggest chardonnay for the sea bass were it not for the zippy chutney, which suggests a crisper style. In this case, a bright, red Beaujolais is a fine choice. - Beppi Crosariol

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Oven-roasted sea bass

INGREDIENTS

METHOD