Ingredients
8 oz black sea bass, cut into 2 filets
¼ cup olive oil, plus 2 tbsp
1 cup panko breadcrumbs
¼ cup parmesan cheese
¼ tsp garlic powder
¼ tsp thyme
½ tsp dried parsley
½ tsp sweet paprika
½ tsp salt
⅛ tsp black pepper
Preparation
Preheat the oven to 375 degrees F.
Pat each black sea bass filet dry with a paper towel.
In a shallow bowl, mix the panko breadcrumbs, Parmesan cheese, thyme, parsley, paprika, garlic powder, salt, and pepper, and stir until combined. Set aside.
Pour the ¼ cup of olive oil into another shallow bowl.
Dredge the black sea bass in the olive oil and then into the dry ingredients, making sure both sides are coated. Place on a clean plate.
Heat a cast iron skillet or a regular skillet over medium heat, and warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet.
Sear the sea bass, skin side up, until it is well browned and easily releases from the pan. Flip over and cook until seared.
Transfer the pan to the oven and roast for about 4 to 5 minutes, or until cooked to the desired degree of doneness. The fish should be cooked to at least 145 degrees F.
Serve with sautéed spinach and roasted tomatoes. Enjoy!
