My boyfriend and I just finished having this for dinner -- wonderful!! I had to tweak the original recipe, and what follows is the end result. I'm sure the crust could actually be used on all kinds of fish -- Chilean sea bass is pretty expensive (ours was almost $30/lb), but you could likely substitute any kind of white fish with good results.
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Units: US | Metric
- 453.59 g chilean sea bass fillet (we used a fillet about 1 1/2-inch thick)
- 226.79 g fresh crabmeat
- 226.79 g unsalted butter (room temperature)
- 85.04 g panko breadcrumbs (Japanese bread crumbs)
- 28.34 g chopped parsley
- 59.14 ml finely-diced red bell pepper
- 59.14 ml finely-diced yellow bell pepper
- 2.46 ml white pepper
- 4.92 ml salt
- 4.92 ml cayenne pepper
- 4.92 ml lemon juice
- 1To make crabmeat crust, whip butter in electric mixer at high speed until it turns white and fluffy.
- 2Add crabmeat, parsley, red and yellow bell pepper, white pepper, salt, cayenne, and lemon juice until fully incorporated.
- 3Slowly add Panco while mixing on low speed.
- 4Roll crust between parchment paper until 1/2" thick.
- 5Remove top layer of parchment paper and lay fish fillet on top of crust.
- 6Cut crust along the outline of the filet; discard remaining crust.
- 7Flip fish over onto nonstick baking pan and peel away parchment paper.
- 8Broil until golden brown, approximately 3-5 minutes.
- 9Finish cooking in 375 degree oven until fish is moist and flaky, approximately 20 minutes.
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Nutritional Facts for Crabmeat Crusted Chilean Sea Bass
Serving Size: 1 (277 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1320.5
- Calories from Fat 902
- Total Fat 100.2 g
- Saturated Fat 60.1 g
- Cholesterol 403.9 mg
- Sodium 1985.3 mg
- Total Carbohydrate 35.8 g
- Dietary Fiber 3.3 g
- Sugars 3.7 g
- Protein 69.2 g