Description
A delightful seafood dish featuring tender sea bass fillets coated with a herb crust, topped with toasted coconut, and drizzled with a fresh tomato dressing. This recipe is perfect for a special dinner or a cozy meal at home.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix the breadcrumbs, parsley, cilantro, thyme, minced garlic, lemon zest, salt, and pepper. Add olive oil and mix until well combined.
- Pat the sea bass fillets dry and season with salt and pepper. Press the herb mixture onto the top of each fillet.
- Place the fillets on a lightly greased baking sheet and bake for 10-12 minutes until cooked through and the crust is golden brown.
- Heat a small pan over medium heat, add shredded coconut with olive oil, and toast for 3-4 minutes until golden. Set aside.
- In a small saucepan, heat olive oil, sauté shallot and garlic for 2-3 minutes. Add cherry tomatoes and cook for 5 minutes. Stir in balsamic vinegar and season with salt and pepper. Finish with fresh basil.
- Plate the sea bass, drizzle with tomato dressing, and garnish with toasted coconut. Serve immediately.
Notes
- This dish pairs well with steamed vegetables, rice, or a light salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with dressing and coconut
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg