Crabmeat Crusted Chilean Sea Bass
Elevate your seafood dinner with this luxurious Crabmeat Crusted Chilean Sea Bass, a sophisticated yet surprisingly simple dish perfect for any special occasion. Tender, flaky Chilean sea bass fillets are crowned with a golden crust of lump crabmeat, panko breadcrumbs, Parmesan cheese, and a zesty blend of Dijon mustard and lemon juice. This dish combines rich, buttery flavors with a delightful crunch, ensuring every bite is as satisfying as the last. Ready in just 30 minutes, this recipe is ideal for impressing guests or treating yourself to a restaurant-quality experience at home. Pair with roasted vegetables or a crisp green salad for a complete and unforgettable meal. Perfect keywords: "Crabmeat Crusted Chilean Sea Bass," "easy seafood recipe," "oven-baked sea bass."
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) Chilean sea bass fillets
- 6 ounces Lump crabmeat
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Pat the Chilean sea bass fillets dry with a paper towel. Lightly season both sides with salt and black pepper. Set aside.
In a mixing bowl, combine the lump crabmeat, panko breadcrumbs, grated Parmesan cheese, melted butter, mayonnaise, Dijon mustard, lemon juice, chopped parsley, salt, and black pepper. Mix gently to avoid breaking up the crabmeat, creating a crumbly yet moist mixture.
Place the Chilean sea bass fillets on the prepared baking sheet. Divide the crabmeat mixture into two equal portions and gently press each portion onto the top of each fillet, creating an even crust.
Drizzle the olive oil around the fillets on the baking sheet to prevent sticking and to enhance browning.
Bake in the preheated oven for 12-15 minutes, or until the sea bass is cooked through and flakes easily with a fork, and the crust is golden and slightly crisp.
For an extra golden crust, switch to the broiler setting for the last 1-2 minutes of cooking. Watch carefully to prevent burning.
Remove from the oven and let the fillets rest for 2 minutes before serving.
Serve immediately with a wedge of lemon and your favorite side dishes, such as roasted vegetables or a light salad.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 78.2 mcg | 391% | |
| Calcium | 268 mg | 21% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
