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.
Ingredients:
-
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
Directions:
-
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.
-
Toss the sliced tomato with salt, pepper and olive oil and set aside.
-
Season the potatoes with salt and pepper and steam until tender for about 10 minutes and then finish on the grill.
-
Sautee the spinach with olive oil and salt and pepper.
-
Add the capers to the Custom Culinary Beurre Blanc sauce and simmer for 2 minutes
-
Plate the seabass on a bed or Custom Culinary Beurre blanc sauce with potato and spinach
