I think this is the best meal I’ve ever cooked! My husband does not like fish, so since I was on my own for dinner tonight, I decided to make panko crusted sea bass for myself. My mom found this recipe in the Dallas Morning Newspaper and it has become a special treat for us.
You can also make this dish with cod, salmon, tilapia, sole, or halibut but sea bass is absolutely the best. The flavors of this dish are amazing with the mayonnaise and seasoning, and the sea bass’s natural oils create a nice buttery flavor. Serve with brown rice and vegetables, and you’ve got a complete meal. My dad always says there is no need to go to Trulucks when you can make this at home.
Spread a layer of mayonnaise and creole seasoning on top side of the fillet.
Press panko crumbs on top. Refrigerate until ready to saute.
Melt butter and olive oil in oven-proof skillet
Place fish panko-side down in skillet and brown for 2 minutes on medium heat. Turn over fish and brown for another 2-3 minutes.
Place skillet in 375 degree oven for 6-7 minutes to finish cooking the fish.
To make bean ragout, heat scallions in olive oil over medium-high heat for 1 minute. Add edamame and tomatoes and cook one more minute. Add drained beans, chicken broth, and parsley, if using. Transfer to serving bowl.
Panko Crusted Sea Bass
2 (7-ounce) sea bass fillets
2 tbsp mayonnaise
1 tbsp Tony Chachere’s Original Creole Seasoning
1 cup panko (Japanese) breadcrumbs
1 tablespoon olive oil
3 scallions, sliced (green and white part)
1 cup shelled edamame (thawed, if frozen)
1/2 cup diced fire roasted tomatoes, including juices (can substitute pico de gallo)
1 (15-ounce) can Great Northern beans, drained
3 tbsp chicken broth
minced parsley (optional: I omitted)
2 tbsp butter
2 tbsp olive oil
1. Preheat oven to 375 degrees.
2. Coat fillets with mayonnaise and season generously with Creole seasoning. Coat one side with panko crumbs and refrigerate until ready to sauté.
3. Place a large saute’ pan or skillet over medium-high heat and add olive oil. When hot, add the scallions and saute’ for about a minute. Add edamame and tomatoes and cook about a minute or until hot. Add the drained beans, chicken broth, and parsley (optional). Season to taste with salt and pepper. Transfer ragout to a serving bowl or plates. Cover to keep warm.
4. Rinse the saute’ pan and place over medium-high heat, and add butter and oil. When hot, place fillets, panko-side down, in the pan and saute for about 2 minutes over medium heat or until panko coating is lightly browned. Turn carefully and saute another 2-3 minutes..
6. Place saute’ pan in the oven for 6-7 minutes to finish cooking the fillets. (If using thin fillets, such as sole or tilapia, you can complete cooking in the saute pan for a total time of about 6 minutes).
7. Reheat the bean ragout in the microwave on High (100 percent power) for 1 minute. Serve the sea bass on the ragout.
Yield: 2 servings
Dallas Morning News