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Epicurious

Sea Bass Crusted with Pepitas and Coriander

3.8

(7)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 tablespoons whole coriander seeds
1 1/3 cups fresh breadcrumbs made from crustless sourdough bread
1/2 cup shelled pepitas, toasted
1 teaspoon salt
1/2 cup all purpose flour
2 large eggs
4 6-ounce sea bass fillets
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
Lemon wedges

Preparation

  1. Step 1

    Heat heavy small skillet over medium heat. Add coriander; stir about 2 minutes. Transfer coriander to blender and blend until coarsely ground. Add breadcrumbs, pepitas and salt to blender; pulse until pepitas are coarsely chopped. Transfer mixture to baking sheet.

    Step 2

    Place flour in pie dish. Whisk eggs to blend in medium bowl. Sprinkle fish with pepper. Dip both sides of each fish fillet into flour; shake off excess. Dip fish into eggs, then into breadcrumb mixture, coating completely.

    Step 3

    Melt 2 tablespoons butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add 2 fish fillets to each skillet and cook just until fish is opaque in center and coating is golden brown, about 3 minutes per side. Serve fish with lemon wedges.

TagsSea BassBassFishSeafoodPumpkin SeedSeedMainDinnerNut Free30 Minutes or LessEasyOven BakeBlenderBon Appétit
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