This surely ranks as a special treat. Chilean sea bass is pricey (around $30 a pound), and this dish absolutely showcases its sweet and meaty nature. Bonus—it’s super easy to throw together.
Make the marinade and crust mixture ahead of time. When you are roughly a half hour from serving, preheat oven, and assemble the recipe. Soon your guests will be enjoying something extraordinary.
Serve with the white bean salad on the side. Alternatively, if you prefer to do canapes with the fish, cut it into smaller bites, say 20-25 instead of the 10. Serve atop a bib lettuce leaf as with a spoon of the bean salad on top.
Chilean sea bass is a beautiful, perfectly white fish, which is why I decided to include this recipe as part of the White Party theme. See more recipes here.
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 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
Line a baking sheet with foil. 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.
WHITE BEAN SALAD WITH FENNEL & CELERY
The white bean gets dressed up for a party—a bit of crunch with chopped up fennel and celery—and a bit of fresh with a lively honey-apple vinaigrette.
This works nicely as a side dish with our Chilean Sea Bass in Sesame Seed Crust, or served all by itself in glasses, or combined with orecchiette for a wholesome pasta salad.
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