Herb-Crusted Sea Bass with Toasted Coconut and Tomato Dressing

Introduction

Indulge in a delightful seafood dish that balances the richness of sea bass with the refreshing zing of herbs and tomatoes. This Herb-Crusted Sea Bass, topped with toasted coconut and served with a vibrant tomato dressing, is a culinary masterpiece perfect for impressing your guests or enjoying a cozy night in.

Ingredients

For the Sea Bass: 4 sea bass fillets (about 6 oz each)
1/2 cup fresh breadcrumbs
2 tablespoons fresh parsley (finely chopped)
2 tablespoons fresh cilantro (finely chopped)
2 tablespoons fresh thyme (finely chopped)
1 garlic clove (minced)
Zest of 1 lemon
Salt and pepper (to taste)
2 tablespoons olive oil

For the Toasted Coconut: 1/2 cup shredded coconut (unsweetened)
1 teaspoon olive oil
Pinch of salt

For the Tomato Dressing: 1 cup cherry tomatoes (halved)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 small shallot (finely chopped)
1 garlic clove (minced)
Salt and pepper (to taste)
1 tablespoon fresh basil (finely chopped)

Directions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Herb Crust: In a small bowl, mix the breadcrumbs, parsley, cilantro, thyme, minced garlic, lemon zest, salt, and pepper. Add olive oil and mix until the mixture is well combined and forms a crumbly texture.
3. Coat the Sea Bass: Pat the sea bass fillets dry with paper towels and season with salt and pepper. Press the herb mixture onto the top of each fillet, creating a crust.
4. Bake: Place the fillets on a lightly greased baking sheet or in an ovenproof skillet. Bake in the preheated oven for 10-12 minutes or until the fish is cooked through and the herb crust is golden brown.
5. Toast the Coconut: Heat a small pan over medium heat and add the shredded coconut with 1 teaspoon of olive oil. Toast for 3-4 minutes, stirring constantly, until golden brown. Remove from heat and sprinkle with a pinch of salt. Set aside.
6. Prepare the Tomato Dressing: In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced shallot and garlic, and sauté for 2-3 minutes until softened. Add the halved cherry tomatoes and cook for another 5 minutes, allowing them to soften. Stir in the balsamic vinegar and season with salt and pepper to taste. Remove from heat and stir in the fresh basil.
7. Serve: Plate the herb-crusted sea bass fillets, drizzle with the warm tomato dressing, and garnish with toasted coconut. Serve with steamed vegetables, rice, or a light salad.

Servings and Timing

This recipe serves 4 and takes about 30-40 minutes from start to finish, including preparation and cooking time.

Variations

• Fish Alternatives: Try using other firm white fish like cod or snapper if sea bass is unavailable.
• Herb Variations: Experiment with different herbs such as dill or chives for a unique flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes to the tomato dressing for some heat.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through, or gently in a microwave. Note that the herb crust may lose its crispiness when reheated.

10 FAQs

1. Can I use frozen sea bass? Yes, just ensure it’s fully thawed and patted dry before coating.
2. What can I serve with this dish? Steamed vegetables, rice, or a light salad pair beautifully.
3. Can I prepare the herb crust in advance? Yes, you can prepare the herb crust ahead of time and store it in the refrigerator.
4. Is this dish gluten-free? You can make it gluten-free by using gluten-free breadcrumbs.
5. Can I make the tomato dressing ahead of time? Yes, it can be made in advance and warmed just before serving.
6. How do I know when the fish is done? The fish should flake easily with a fork and have an internal temperature of 145°F (63°C).
7. What other types of fish would work well? Other firm white fish like tilapia or halibut would work well.
8. Can I skip the coconut? Yes, you can omit the coconut if you prefer a lighter dish.
9. What if I don’t have fresh herbs? Dried herbs can be used, but use about one-third of the amount called for.
10. Is this dish suitable for meal prep? Yes, but for best texture, reheat only the fish and not the crust.

Conclusion

Herb-Crusted Sea Bass with Toasted Coconut and Tomato Dressing is a show-stopping dish that combines fresh, vibrant flavors with an inviting presentation. Perfect for any occasion, this recipe is sure to become a favorite in your culinary repertoire. Enjoy the blend of herbs, the crunch of coconut, and the warmth of the tomato dressing in every bite!

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