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
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
1/2 tsp cumin
pinch of cayenne
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
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.
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
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
Whisk together ingredients, toss into salad.
mini basil sprigs, for garnish
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