Chilean Seabass with Herb-Crusted Topping
The herb crust adds a gourmet touch. It's still straightforward but requires a bit more preparation.
Prep time 20 min
Servings 2
Difficulty Medium
Ingredients
- 2 Chilean seabass fillets
- 1/4 cup breadcrumbs (whole wheat)
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp thyme
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Mix breadcrumbs, parsley, thyme, olive oil, and lemon juice.
- Spread Dijon mustard on top of the seabass and press the breadcrumb mixture on top.
- Bake for 12-15 minutes until the topping is golden and the fish is cooked through.
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