Parmesan-Crusted Sea Bass is a luxurious seafood dish that brings fine dining to your home kitchen. Featuring a crispy crust of aged Parmesan and panko over tender Chilean sea bass, it’s complemented by a tangy lemon beurre blanc, caramelized roasted vegetables, basil oil, and an elegant Parmesan tuile. With its rich flavors and stunning presentation, this recipe is perfect for special occasions or impressing guests.

Full Recipe: 

Ingredients

For the Parmesan-Crusted Sea Bass:

• 2 fillets of Chilean sea bass, skinless

• 1/2 cup finely grated Parmesan cheese

• 1/3 cup panko breadcrumbs

• 1 tbsp fresh thyme leaves, finely chopped

• 1/2 tsp garlic powder

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1 tbsp Dijon mustard

• 1 tbsp olive oil (for searing)

For the Lemon Beurre Blanc:

• 1/2 cup dry white wine

• 1/4 cup fresh lemon juice

• 1 shallot, finely minced

• 6 tbsp unsalted butter, cubed and chilled

• 1/4 tsp sea salt

• Pinch of white pepper

For the Roasted Vegetables:

• 6 baby carrots, peeled

• 6 asparagus tips

• 4 pearl onions, halved

• 1 tbsp olive oil

• 1/2 tsp sea salt

• 1/4 tsp black pepper

For the Garnishes:

• 1 tbsp basil oil

• 1 Parmesan tuile (thin, crispy Parmesan disc)

• Microgreens (pea shoots or micro basil)

• Lemon zest (for finishing)

Directions

Step 1: Prepare the Parmesan Crust
Mix Parmesan, panko, thyme, garlic powder, sea salt, and black pepper in a bowl. Brush Dijon mustard on each fillet and press the mixture onto one side of the fish.

Step 2: Sear the Sea Bass
Heat olive oil in a non-stick skillet over medium-high heat. Place fish crust-side down and cook for 3–4 minutes until golden. Flip and cook another 3–4 minutes until opaque and flaky.

Step 3: Make the Lemon Beurre Blanc
Simmer wine, lemon juice, and shallots until reduced by half. Lower heat and whisk in chilled butter cubes until emulsified. Season with salt and white pepper, then strain.

Step 4: Roast the Vegetables
Preheat oven to 400°F (200°C). Toss baby carrots, asparagus, and onions in olive oil, salt, and pepper. Roast on a lined baking sheet for 15–20 minutes until caramelized.

Step 5: Plate the Dish
Swoosh lemon beurre blanc on the plate. Place sea bass on top. Arrange vegetables artfully around. Garnish with basil oil, Parmesan tuile, microgreens, and lemon zest.

Nutrients

Approximate values per serving (1 fillet with sauce and vegetables):

• Calories: 520

• Protein: 38g

• Fat: 34g

• Saturated Fat: 12g

• Carbohydrates: 16g

• Fiber: 2g

• Sugar: 4g

• Sodium: 750mg

Origins and Culinary Influence

Chilean sea bass, also known as Patagonian toothfish, rose to culinary fame in the 1990s as a luxurious, sustainable white fish with a mild, buttery flavor. This recipe takes cues from classic French cuisine—most notably in the lemon beurre blanc, a rich butter sauce made with wine and citrus. The use of Parmesan crust is a nod to Italian influence, bringing a salty, umami crunch that contrasts beautifully with the delicate fish. The fusion of these styles results in a dish that feels continental and timeless.

Why You’ll Love This Dish

This recipe offers more than just flavor—it’s a full sensory experience. The Parmesan crust delivers a delightful crunch that gives way to the tender, flaky fish underneath. The lemon beurre blanc adds a silky, tangy richness that enhances every bite without overpowering. The roasted vegetables not only add texture and color but bring a natural sweetness and earthy depth that balances the acidity of the sauce. Visually, the finished dish is stunning, thanks to vibrant microgreens, glossy basil oil, and the architectural flair of a crisp Parmesan tuile.

Health Benefits of Sea Bass and Accompaniments

Chilean sea bass is a protein-rich fish packed with omega-3 fatty acids, which are known to support heart health, brain function, and joint mobility. Despite its rich texture, it’s relatively low in calories and carbohydrates. The Parmesan adds calcium and protein, while the vegetables offer fiber, antioxidants, and essential nutrients like vitamin A and potassium. Even the lemon beurre blanc, though indulgent, uses small amounts of butter in a controlled portion, making it a satisfying yet balanced choice when enjoyed in moderation.

Perfect for Special Occasions

Parmesan-Crusted Sea Bass is the kind of dish that turns a meal into a memory. Whether you’re celebrating an anniversary, hosting a dinner party, or simply elevating your weeknight menu, it brings a wow factor with very little complexity. With its crisp crust, luscious sauce, and artful garnishes, it makes a dramatic impression without requiring professional chef skills.

Serving Suggestions

Serve this dish as the star of a multi-course dinner. Start with a light appetizer such as a green salad with citrus vinaigrette or a chilled soup. Pair the main course with a glass of chilled white wine such as Sauvignon Blanc or Chardonnay to enhance the lemony notes and buttery richness of the sauce. For side options, consider a creamy risotto, herbed couscous, or garlic mashed potatoes. Finish with a light dessert like a lemon sorbet or panna cotta to carry through the citrus notes.

Common Mistakes to Avoid

A few simple mistakes can affect the outcome of this elegant dish. Overcooking the sea bass can cause it to lose its delicate texture—aim for an internal temperature of 135°F to retain its moist, buttery flake. When making the lemon beurre blanc, it’s important to add cold butter slowly and keep the heat low to avoid breaking the sauce. Be sure not to overdo the salt in the crust since Parmesan itself is already salty. Finally, avoid overcrowding the roasting pan for the vegetables; giving them space ensures they roast and caramelize rather than steam.

Pairing Recommendations

A dry white wine like a citrusy Pinot Grigio, buttery Chardonnay, or light Viognier is a natural match for this dish. You could also pair it with a sparkling wine to add celebratory flair. For a non-alcoholic option, a cucumber-mint infused sparkling water or a homemade lemonade with a hint of thyme would balance the richness while complementing the herbaceous notes of the dish. If you’re serving bread on the side, choose a crusty baguette or ciabatta to mop up any remaining beurre blanc.

Cooking Tips

Use skinless, thick fillets of Chilean sea bass for even cooking and better presentation. Press the crust firmly onto the mustard-coated fish to ensure it adheres during searing. Always sear crust-side down first to create a golden, crispy finish. If needed, you can transfer the fish to the oven to finish cooking gently. When preparing the beurre blanc, use a small whisk and add butter one cube at a time to control the emulsion. For added depth, infuse the sauce with a few crushed peppercorns or a sprig of tarragon while reducing the wine.

Similar Recipes to Try

If you enjoy this recipe, you might also like:

Herb-Crusted Halibut with White Wine Sauce
Seared Scallops with Lemon Butter and Asparagus
Cod en Papillote with Garlic-Herb Butter
Miso-Glazed Black Cod with Ginger Rice
Salmon Fillets with Dill Crust and Yogurt Sauce

Each of these offers a similar balance of elegance, flavor, and simplicity, making them great additions to your seafood repertoire.

Variations to Explore

While Chilean sea bass is ideal for its flavor and texture, you can substitute other firm white fish like halibut, cod, or even grouper. Instead of panko, try crushed almonds or a blend of almond flour and Parmesan for a gluten-free version. The beurre blanc can be flavored with orange juice or white balsamic for a twist. The roasted vegetables can be customized with seasonal produce such as Brussels sprouts, zucchini, or heirloom carrots for a burst of color.

Ingredient Spotlight: Parmesan Cheese

Parmesan cheese is key to the crisp crust in this dish. Aged for 12 to 24 months, authentic Parmigiano-Reggiano develops a complex flavor profile—nutty, salty, and slightly sweet. When finely grated and baked or seared, it forms a golden, crunchy layer that contrasts beautifully with tender proteins like fish or chicken. It’s not just a garnish here—it’s a structural and flavorful element that elevates the dish.

Conclusion

Parmesan-Crusted Sea Bass with Lemon Beurre Blanc is the epitome of elegant home cooking. From the crispy, savory crust to the silky citrus sauce and perfectly caramelized vegetables, this dish hits every note: texture, richness, freshness, and presentation. It’s an unforgettable meal that proves gourmet doesn’t have to mean complicated. Whether you’re a seasoned home cook or trying to impress for the first time, this sea bass recipe is a showstopper you’ll return to again and again.