Description

This herb-crusted sea bass with toasted coconut and tomato dressing is a flavorful, elegant dish that pairs the richness of sea bass with a fresh herb crust, nutty coconut topping, and a bright tomato vinaigrette. Perfect for a dinner party or a special weeknight meal, it offers a delicious balance of textures and tropical-inspired flavors.

Ingredients

Sea Bass and Herb Crust

4 sea bass fillets (about 6 oz each)
1/2 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste

Toasted Coconut

1/4 cup unsweetened shredded coconut
1 tablespoon butter

Tomato Dressing

1 cup cherry tomatoes, halved
1 small shallot, finely chopped
1 garlic clove, minced
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons olive oil (for dressing)
Salt and pepper to taste

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Instructions

Prepare herb crust: Preheat the oven to 400°F. In a small bowl, combine panko breadcrumbs, parsley, basil, thyme, Parmesan cheese, 2 tablespoons olive oil, salt, and pepper. Mix well until evenly combined.
Crust the sea bass: Press the herb crumb mixture firmly onto the top of each sea bass fillet to create an even crust layer.
Bake the sea bass: Arrange the crusted sea bass fillets on a parchment-lined baking sheet. Bake in the preheated oven for 12–15 minutes, or until the crust turns golden brown and the fish is opaque and flakes easily with a fork.
Toast the coconut: While the fish is baking, heat a dry skillet over medium heat. Add shredded coconut and toast it for 2–3 minutes, stirring often until golden brown and fragrant. Remove from heat and set aside.
Make the tomato dressing: In the same skillet, melt the butter over medium heat. Add the finely chopped shallot and minced garlic, sautéing for about 1 minute until fragrant.
Cook the tomatoes: Add halved cherry tomatoes to the skillet and cook for 2–3 minutes until they soften slightly but retain shape.
Finish the dressing: Stir in red wine vinegar, honey, and 2 tablespoons olive oil. Cook for an additional minute, then season with salt and pepper to taste. Remove from heat.
Serve: Place baked sea bass fillets on plates, spoon warm tomato dressing over each fillet, and sprinkle with toasted coconut before serving.

Notes

This recipe also works well with cod or halibut as alternatives to sea bass.
For extra brightness, garnish the dish with a squeeze of fresh lime juice or some chopped cilantro.
Pair the dish with jasmine rice or a simple arugula salad for a complete meal.