Roasted fish might sound a bit boring… but wait until you try this black sea bass recipe! Here, black sea bass (or Rock Bass) is coated with panko breadcrumbs and parmesan, then roasted to perfection. The result is an impressive dinner that bursts with flavor in every bite. Not to mention, this recipe is also a great way to get your omega-3 fatty acids. The first time I tried it, I knew it would be a constant part of my dinner rotation. Perfect for busy weeknights and entertaining guests!
Black sea bass fish, generally, have firm flesh and a mild, delicate flavor. Because of that, it can easily take on other flavors. It’s also super versatile and has the potential to be a delicious dinner. You can grill, poach, steam, or roast this fish. But the best way to cook sea bass, in my opinion, is to sear them first, then roast them. My black sea bass recipe is extra special because of the breading I used. I simply combined panko breadcrumbs with Parmesan cheese, thyme, parsley, and paprika. But feel free to use any herbs and spices you like!
This recipe is one of my favorite dinner recipes to date, mainly because it looks and tastes delicious. AND it’s so easy to make! Wanna know how to cook sea bass? After coating the fish filets with the breading mixture, I pan-seared them for 1 minute. Then, I roasted them in the oven for about 4 to 5 minutes. Other black sea bass recipes even require you to add the tomatoes to the skillet, next to the fish, to deliver a sweet, acidic taste to the dish. But I prefer a more simple presentation of roasted fish.
This black sea bass recipe makes a fancy-feeling meal you would want on a busy weeknight. When you plate it up, make sure to add sautéed spinach and roasted tomatoes for a decadent presentation. Or, make your dinner more delicious by serving this roasted fish alongside chopped salad or mashed potatoes.
How To Make Black Sea Bass
Black sea bass is coated with breadcrumbs and parmesan to make this delicious dish. Serve with sautéed spinach and roasted tomatoes for a more filling meal.
- 8 oz black sea bass, cut into 2 filets
- ¼ cup olive oil, plus 2 tbsp
- 1 cup panko breadcrumbs
- ¼ cup parmesan cheese
- ¼ tsp garlic powder
- ¼ tsp thyme
- ½ tsp dried parsley
- ½ tsp sweet paprika
- ½ tsp salt
- ⅛ tsp black pepper
- Preheat the oven to 375 degrees F.
- Pat each black sea bass filet dry with a paper towel.
- In a shallow bowl, mix the panko breadcrumbs, Parmesan cheese, thyme, parsley, paprika, garlic powder, salt, and pepper, and stir until combined. Set aside.
- Pour the ¼ cup of olive oil into another shallow bowl.
- Dredge the black sea bass in the olive oil and then into the dry ingredients, making sure both sides are coated. Place on a clean plate.
- Heat a cast iron skillet or a regular skillet over medium heat, and warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet.
- Sear the sea bass, skin side up, until it is well browned and easily releases from the pan. Flip over and cook until seared.
- Transfer the pan to the oven and roast for about 4 to 5 minutes, or until cooked to the desired degree of doneness. The fish should be cooked to at least 145 degrees F.
- Serve with sautéed spinach and roasted tomatoes. Enjoy!
- Sugar: 2g
- Calcium: 225mg
- Calories: 524kcal
- Carbohydrates: 23g
- Cholesterol: 103mg
- Fat: 35g
- Fiber: 2g
- Iron: 3mg
- Monounsaturated Fat: 22g
- Polyunsaturated Fat: 4g
- Potassium: 393mg
- Protein: 30g
- Saturated Fat: 7g
- Sodium: 1084mg
- Vitamin A: 463IU
- Vitamin C: 1mg
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