Ingredients
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- 6-ounce Corvina (sea bass) fillets, four in total.
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- 1/2 cup grated Parmesan cheese
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- 1/4 cup breadcrumbs (Panko for extra crispiness)
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- 2 tbsp melted butter (or olive oil)
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- 2 tbsp mayonnaise (optional, for extra moisture)
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- 2 cloves garlic, minced
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- 1 tbsp fresh parsley, chopped
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- 1 tsp lemon zest
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- 1 tbsp lemon juice
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- Salt and black pepper to taste
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- Olive oil (for greasing the baking dish)
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- Lemon wedges (for serving)
Execution
1
Prep the Fish:
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- Lightly dry the sea bass fillets with a paper towel, then sprinkle salt and black pepper on both sides.
- Place them in a lightly oiled baking dish
2
Make the Parmesan Topping:
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- In a bowl, mix Parmesan, breadcrumbs, melted butter, mayonnaise (if using), garlic, parsley, lemon zest, and lemon juice.
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3
Top the Fish:
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- Spread the Parmesan mixture evenly over each fillet, pressing lightly to adhere.
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4
Bake:
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- Preheat oven to 400°F (200°C).
- Cook in the oven for 12–15 minutes, or until the fish is fork-tender and the topping has a golden-brown crisp.
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4
Bake:
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Garnish with extra parsley and lemon wedges.
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Additional tips
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- Freshness Matters: Use fresh sea bass for the best texture and flavor.
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- Extra Crisp: Broil for the last 1-2 minutes for a crispier crust.
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- Alternative: Try Pecorino Romano—it adds a sharper, saltier note than Parmesan.
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- Suggested Pairings: Roasted vegetables, creamy mashed potatoes, or a crisp green salad.
