Grilled Sea Bass Fillets with a Gluten-Free Crust
I love sea bass. It’s delicate and buttery and I love to fry it with lots of butter, garlic and lemon. It’s simple, quick and delicious.
Sea bass are low in calories and full of omega-3 fatty acids, so I don’t mind adding some butter to it. But I wanted to create some sea bass dish that was even more heart-healthy and that had a bit more texture to the bite.
I first tried topping the fish with the walnut stuffing I used for mushrooms. I absolutely love the walnut, garlic and parsley stuffed mushrooms. It doesn’t work with the sea bass though, as it’s too heavy for the delicate fish. So I swapped out the walnuts for a gluten-free breadcrumbs. And it worked great.
It’s best to use a flat bottomed pan to fry and grill the fish. I didn’t in this case. It worked out fine, but use a flat bottomed pan.
The fish is cooked within minutes so prepare whatever sides you want to serve with it first.
Ingredients
- 2 sea bass fillets
- ~80g gluten free breadcrumbs
- 1 lemon
- 1 large garlic clove, grated
- 3 tbsp fresh parsley
- extra virgin olive oil
- salt & freshly ground black pepper
Instructions
- Add 1 - 2 slices (~80g) of gluten-free bread to a food mixer, with the garlic, parsley, zest of the lemon, ¼ teaspoon of extra virgin olive oil, and a pinch of salt and freshly ground black pepper. Mix until it is all reduced to crumbs.
- Pat the fish dry on both sides with some kitchen paper. Drizzle olive oil on the skin side of the fillets. Turn the fillets over. Slice the lemon in half and remove the pips. Squeeze one half of the lemon over the fillets. Reserve the other half for when serving.
- Turn on the grill. On the stovetop, heat a little oil in a flat bottomed pan that you can transfer to the grill. Add the bass fillets to the pan, skin side down. Use a fish slice to press the fillets against the pan. Let cook for 5 minutes or until you see the flesh turn white and opaque. Spoon the gluten-freee breadcrumb topping over the fish fil.lets
- Transfer the pan under the grill. Grill until the top has turned golden brown.
- Slice the remaining half lemon in two and serve with the fish along with a sprinkle of salt and freshly ground black pepper.
