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Baked White Sea Bass with Chive Bread Crumbs

Serves 4

Handful of chives (0.7 oz)
4-5 anchovy filets [1]
2 garlic cloves, chopped
Freshly cracked black pepper
1/3 cup extra virgin olive oil [2], plus more for finishing
4 white sea bass filets [3], 6-8 oz each, 1.5 inches thick
1/2 cup Panko (Japanese bread crumbs)
8 slices crusty bread
1 lemon, cut into 4 wedges

Preheat the oven to 350 degrees.

In a food processor, prepare the fish topping. Add the chives, anchovy, garlic, and black pepper and pulse to combine. Wipe down the edges with a spatula. With the motor running, add the olive oil slowly, about 15 seconds. Add more olive oil if the sauce seems too thick, but you don’t want it to be runny. Transfer to a bowl. (This can be made one day ahead. Cover and chill.) Add the Panko to the chive sauce and mix to combine.

Rub the filets lightly with olive oil and place in a baking pan. Gently divide the Panko-chive mixture among the 4 filets, spreading it on the top of each. Bake the filets for 15-20 minutes or until just cooked through (don’t overcook).

While the fish is cooking, toast the bread (this can be done in a toaster, in the oven, or on a grill). Place them all on a plate, drizzle with olive oil and sprinkle with salt.


When the fish is cooked, divide the filets onto 4 plates and drizzle with olive oil. Serve with lemon wedge and 2 pieces of toasted olive oil bread.

Cook’s notes: