"The Chimichurri Crusted Striped Bass is a culinary delight, featuring tender, flaky fish beneath a crispy, herbaceous crust, complemented by the zesty and vibrant flavors of a lime-infused chimichurri sauce."
Chimichurri Crusted Striped Bass
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
For the Crusted Striped Bass
- 4 fillets of striped bass
- 1 cup breadcrumbs
- 1/4 cup chimichurri sauce
- 2 tablespoons grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- to taste salt and ground black pepper
ingredients
For the Chimichurri Sauce
- 1 cup finely chopped parsley
- 1 cup finely chopped cilantro
- 4 cloves of minced garlic
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 juiced lime
- 1 teaspoon red pepper flakes
- to taste salt and ground black pepper
Method
Step 1
Prepare the Chimichurri: In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, extra virgin olive oil, lime juice, red pepper flakes, salt, and ground black pepper. Mix well to form the chimichurri sauce.
Step 2
Make the Chimichurri Crust: Remove about half of the chimichurri to use as a sauce for serving. In the remaining chimichurri, mix in the breadcrumbs and Parmesan cheese until a paste-like consistency forms for the crust.
Step 3
Prepare the Striped Bass: Preheat your oven to 400°F. Season the striped bass fillets with salt and ground black pepper. Drizzle with extra virgin olive oil. Arrange the bass fillets on a lined baking sheet, skin-side down. Evenly spread the chimichurri breadcrumb mixture over the top of each fillet.
Step 4
Bake the Fish: Place the baking sheet in the oven and bake for about 15 minutes, or until the fish is cooked through and the crust is golden and crispy to your liking.
Step 5
Serve: Serve the chimichurri crusted striped bass hot, accompanied by the reserved chimichurri sauce. Garnish with a lime wedge.