The oven-baked gratinated sea bass fillets are a tempting and light second course 😉
The weekend is approaching, and the weather will be nice, the air is warm, and it all suggests that spring will soon arrive.
With this weather, I can’t wait to resume my relaxing walks and strolls.
This morning, for example, I went out for a short walk and on my way back home, I stopped at the frozen food store to buy some fish to prepare for lunch.
Browsing the store’s counters, I saw some offers on sea bass and decided to take advantage of them by purchasing some fillets 😉
Once home, I remembered that I also had some fennel that I needed to use up immediately, so I used them in the breading to cover the fish.
It resulted in a mouthwatering second course 😀
You can also use other vegetables you have available, like leeks and onions.
P.S.: I suggest you also try the:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for oven-baked gratinated sea bass fillets
- 1.75 lbs sea bass fillets
- 2 fennel
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 clove garlic
- 2 tbsps extra virgin olive oil (+ a drizzle of oil on top)
- to taste salt
- to taste pepper
- 1 bunch parsley
Tools
- 1 Food Processor
- 1 Baking Tray
- 1 Knife
- 1 Spoon
- 1 Baking Paper
Steps for oven-baked gratinated sea bass fillets
Clean and slice the fennel.
Use a food processor to blend the fennel slices with parsley and garlic.
Add the breadcrumbs, grated cheese, oil, salt, and pepper.
Stir the mixture with a spoon.
Cover the sea bass fillets with the mixture and place them in a baking tray lined with parchment paper.
Drizzle with oil and bake the fillets in a preheated oven at 392°F (200°C) convection mode for about 25 – 30 minutes.
Serve the oven-baked gratinated sea bass fillets immediately.
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