Chilean Sea Bass Recipe

Prepare the Herb Crust

In a bowl, combine panko breadcrumbs, chopped parsley, chopped dill, minced garlic, olive oil, salt, and pepper. Mix well until the breadcrumbs are evenly coated with the oil and herbs.

Prepare the Fish

Preheat the oven to 425°F (220°C). Place the Chilean sea bass fillets on a baking sheet lined with parchment paper. Brush each fillet with olive oil and season with salt and pepper.

Add the Herb Crust

Evenly distribute the herb mixture over the top of each fillet, pressing down gently to adhere.

Bake the Fish

Bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and the crust is golden brown.

Blend the Ingredients

In a food processor, combine the drained white beans, minced garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.

Adjust Consistency

If the puree is too thick, add a little water or olive oil to achieve desired consistency. Set aside.

Cook the Couscous

Bring water or vegetable broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes.

Fluff and Mix

Fluff the couscous with a fork, then stir in the pesto sauce, chopped sun-dried tomatoes, and salt. Mix until evenly combined.

Prepare the Steamer

Fill a pot with a couple of inches of water and bring to a boil. Place broccolini in a steamer basket and sprinkle with salt.

Steam the Broccolini

Once the water is boiling, place the steamer basket over the pot and cover. Steam for about 3-5 minutes, or until bright green and tender-crisp.

Finish with Olive Oil

Drizzle the steamed broccolini with olive oil before serving.