Pistachio Sea Bass Recipe
Pistachio crusted sea bass topped with balsamic glaze and served with saffron rice and roasted asparagus, comes with a garden or Caesar salad
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Ingredients
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Sea Bass
Saffron Rice
Roasted Asparagus
Salad
Method
Preparation
- 1
Prepare the Sea Bass
Preheat the oven to 400°F (200°C). In a shallow dish, combine chopped pistachios, bread crumbs, salt, and black pepper. Dip each sea bass fillet in the beaten egg, then coat with the pistachio mixture.
- 2
Bake the Sea Bass
Place the coated sea bass fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the fillets and bake for 15-20 minutes until the fish is cooked through and the crust is golden.
- 3
Cook the Saffron Rice
While the fish is baking, combine the water, saffron threads, butter, and salt in a saucepan. Bring to a boil, add the rice, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- 4
Roast the Asparagus
Toss the trimmed asparagus with olive oil, garlic powder, salt, and black pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes, until tender.
- 5
Prepare the Salad
In a large bowl, combine mixed greens, cherry tomatoes, and cucumbers. Toss with Caesar dressing if desired.
- 6
Plate the Dish
Serve the pistachio-crusted sea bass topped with balsamic glaze alongside saffron rice, roasted asparagus, and the garden or Caesar salad.
