If Chilean sea bass is on the menu of any NYC’s fine dining establishments I’m at, my eyes light up. It is my go-to fish order. Almost no other fish compares in its meatiness and extra sweet flavor. This recipe is designed with entertaining in mind, and adds a super tasty crust to the fish. Keep in mind, serve this only to your favorite foodie friends that will appreciate your time, effort and taste—and generosity.
Tips: Make the marinade and crust mixture ahead of time. To serve, when you are roughly a half hour from serving, preheat oven, and assemble the recipe. Soon your guests will be enjoying something extraordinary.
We suggest serving with a white bean salad on the side. A suggestion for bigger parties: If you prefer to do smaller bites, cut it into say 20-25 instead of the 10. Serve atop a bib lettuce leaf with a spoon of the white bean salad on top.
Chilean sea bass is a beautiful, perfectly white fish, which is why it was included in our All-White Party theme. (See more recipes here.) If you are planning a shindig, we’ve got your back.
Makes 10 mini servings or 20 to 25 bites
MARINATE FISH 15 MIN
juice from 1 lemon
5 TB extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper, to taste
1 3/4 LB Chilean sea bass, cut into 10 portions
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Mix ingredients together in small bowl. Pour over fish, flip over to coat. Marinate in the fridge.
PREPARE THE SESAME SEED CRUST
4 TB sesame seeds
1/2 CUP panko breadcrumbs
1/2 tsp salt
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1/2 tsp cumin
pinch of cayenne
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Toast sesame seeds and breadcrumbs with salt in a heated skillet over medium-low heat, shaking frequently, until slightly golden, 3 to 5 min. Transfer to a flat bowl to cool. Mix in cumin, cayenne.
PREHEAT OVEN 450°F … COOK THE FISH
sesame seed crust mixture
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Line a baking sheet with parchment. Remove fish from the fridge, dip into the sesame seed mixture, coat all sides. Roast 10 min exactly for 1-inch thick pieces, if less thick adjust accordingly.
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recipe: side dish
WHITE BEAN SALAD WITH FENNEL & CELERY
Party pointers: This works nicely as a side dish with our Chilean Sea Bass in Sesame Seed Crust, or can be served all by itself in individual glasses. Also great combined with orecchiette for a wholesome pasta salad. The flavors are fresh and lively, with a bit of crunch (due to the chopped bits of fennel and celery)—and a dash of lively honey-apple vinaigrette.
makes about 4 cups
PREPARE THE SALAD
2 cans white beans, drained, rinsed
1/2 fennel bulb, diced
1 shallot, minced
1/2 large cucumber, peeled, seeded and diced
s + p
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Combine ingredients in large bowl.
MAKE THE DRESSING
3 TB lemon EV olive oil
1 TB honey apple vinegar
1 tsp salt
freshly ground black pepper
small clove garlic, minced
1 tsp fresh oregano, minced
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Whisk together ingredients, toss into salad.
TO SERVE
mini basil sprigs, for garnish
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Sprinkle herbs onto salad. Serve in small paper cups or glasses with spoon inserted.
See more recipes and ideas for creating an eye-catching, totally white buffet in 02 An All White Party
