Photo: Baked Seabass with Homemade Garlic Butter and Herb Bread Crumb Topping Recipe
Ingredients
- 5-ounce sourdough bread or other leftover bread
- 1 tablespoon butter, plus 1/2 stick unsalted butter
- 4 (6-ounce) sea bass fillets
- Salt and freshly ground black pepper
- 1 lemon, zested and juiced
- Few sprigs thyme, leaves removed
- 3 cloves garlic, smashed
- 1 cup fresh parsley leaves
Directions
Preheat oven to 350 degrees F.
Pulse the bread in a food processor to get slightly coarse bread crumbs.
Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
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By cassaniam
on April 21, 2013
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This recipe was super easy and prep and cook time were right on the money. I made a couple of mods, however. Following another reviewers suggestion, I went with a combo of butter and olive oil in the the bread crumbs. I also left the garlic in the butter - why would you remove that food gold? A half cup of chopped tomatoes added to the bread crumbs added some nice color interest. We all enjoyed, including my 12 year old and 8 year old both of whom were scraping the plate. Served with haricot vert and twice baked potato.
By Cooking With Kr...
Dallas
on December 03, 2012
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Great recipe, but the cooking time is off. I baked these at 450 degrees for the same amount of time and they turned out great. The breadcrumbs were even browner and toastier, and did not burn. The old standby rule for fish is that has worked for me is 10 minutes per 1 inch thickness of fish, flipping halfway through and if less than 1/2 inch no need to flip. Although this various per method of cooking fish, it has been pretty successful when baking in my apartment's oven. I also agree with one reviewer who says Dave is a hidden gem! His lamb kebabs and raita is one of my all time favorite Food Network recipes. Enjoy!
By jennblue2_7413866
Huntington Beac...
on January 04, 2012
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Delicious! I added a little white wine to the bottom of the pan to keep it moist.
Read all 21 reviews