Crab Crusted Wild Striped Bass Recipe
panko-herb crab meat topping, eggplant caponata, raisins, capers
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Ingredients
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Crust and Caponata
Method
Preparation and Cooking
- 1
Prepare the Eggplant Caponata
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced eggplant, red bell pepper, onion, and garlic. Sauté until the vegetables are tender, about 5-7 minutes.
- 2
Add Flavorings
Stir in the raisins, capers, red wine vinegar, salt, and black pepper. Cook for an additional 3-5 minutes until the flavors meld. Remove from heat and set aside.
- 3
Prepare the Crab Crust
In a mixing bowl, combine panko breadcrumbs, crab meat, parsley, basil, and beaten egg. Mix until well combined.
- 4
Cook the Bass
Preheat the oven to 375°F (190°C). Place the wild striped bass fillets on a baking sheet lined with parchment paper. Spoon the crab mixture evenly over each fillet.
- 5
Bake the Fillets
Bake in the preheated oven for 15-20 minutes or until the fish is cooked through and the crust is golden brown.
- 6
Serve
Plate the eggplant caponata on the bottom and place the crab crusted wild striped bass on top. Enjoy!
