Pan roasted Chilean Sea Bass with a Mediterranean flare.
- 1 Pound Chilean Sea Bass (with or without skin)
- 2 Campari Tomatoes (Seeded and diced )
- 2 Tblsp Kalamata Olives
- 1/2 cup Whole Wheat Panko Breadcrumbs
- 4 Tbsp Parsley Gremolata ((1/4 cup chopped parlsey, zest from 1 lemon) )
- Salt and pepper to taste *
- Pre heat oven to 450 f. In a bowl mix together Panko breadcrumbs and parsley gremolata. Season sea bass. In an oven safe pan heat olive...
- Get the full instructions at Cheftini