Herb crusted sea bass

herb crusted seabass

herb crusted seabassDelicious flavour with a crunchy texture. Use any white fish for this dish. Serve with potatoes, rice or pasta with two winter vegetable choices.


Serves: 4

Total time: 30 minutes


  • 2 tablespoons rapeseed or olive oil
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped tarragon
  • 1 and half cup bread crumbs
  • 4 piece fish sea bass raw (deboned and skinned)
  • 1 teaspoon lemon zest


  • Oven Temperature: 400ºF – 200ºC – Gas Mark 6 – Moderately hot
  • Grease a flat baking tray with olive oil and set aside.
  • In a bowl, mix the breadcrumbs, zest and fresh herbs and season to taste.
  • Rub the fish in a little olive oil and press the bottom into the crumb. Place on a tray.
  • Top the fish with the remaining crumb, dont worry about putting too much on.
  • Season lightly and pop into the oven for approx 12-15 minutes, or until fish is cooked. (check to see if it flakes away as fish cooking times may vary due to thickness)
  • Serve with any side you desire, and a nice wedge of lemon!