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Parmesan Bacon Crusted Chilean Sea Bass

Parmesan Bacon Crusted Chilean Sea Bass

Parmesan Bacon Crusted Chilean Sea Bass 

Packed with vibrant flavors and wonderful textures, this parmesan-crusted sea bass recipe is just the ticket for a high-quality dinner. It features golden fish with tender flesh encrusted in a crispy exterior. 


  • 1ea- Sea Bass Fillet – SGC# 211666 

  • 1tbsp- Great Lakes Grated Parmesan Cheese – SGC# 055129 

  • 1 strip Mill Street cooked bacon – SGC# 227349 

  • 1/3 cup- sliced cherry tomato – SGC# 191940 

  • ½ c red potato sliced – SGC# 191858 

  • 2c fresh baby spinach  - SGC# 192495 

  • ½ c- Custom Culinary beurre blanc sauce – SGC# 123677 

  • 1 tbsp- capers – SGC# 078420 



  1. Season the sea bass with salt & pepper and sear over medium heat for 5 minutes. Then, place the seabass on oven safe container and bake in a 350-degree oven for 8 minutes until it reaches an internal temperature of 145 degrees. Once the sea bass in cooked then top with chopped cooked Mill Street bacon and Great Lakes parmesan cheese.  

  2. Toss the sliced tomato with salt, pepper and olive oil and set aside.  

  3. Season the potatoes with salt and pepper and steam until tender for about 10 minutes and then finish on the grill.  

  4. Sautee the spinach with olive oil and salt and pepper.  

  5. Add the capers to the Custom Culinary Beurre Blanc sauce and simmer for 2 minutes 

  6. Plate the seabass on a bed or Custom Culinary Beurre blanc sauce with potato and spinach