Panko and Parmesan encrusted Chilean Sea Bass over Oven Roasted Asparagus

Panko and Parmesan Encrusted Sea Bass over Oven Roasted Asparagus

Healthy and easy

Preheat oven to 400 degrees.

Breading:
– 1 C. panko bread crumbs
– 1/2 grated Parmesan cheese,
– 1/4 tsp. black pepper,
– zest of one lemon,
– 1/2 tsp dried parsley
Stir and combine well.

Preheat oven to 400 degrees.

In a separate bowl, beat 1 egg, add 2 T. water, juice of 1/2 lemon, 1/2 salt, 1/4 tsp. pepper. 1 lb. of Chilean sea bass, cut into 2 chunks.

Place sea bass in egg wash and immediately coat with the panko mixture. In a hot oven proof skillet, melt 1 T. butter with 1 T. Olive oil. Cook on first side for 4 min until there’s a nice crust. Flip and cook for 2 more minutes and then place in 400 degree oven to finish for 5-7 min.

ASPARAGUS:
– 1 bunch asparagus
– 1 T. Olive oil
– salt and pepper to taste
Roast for 15-17 min, depending on thickness.

Timing: I prep everything first then I start cooking the asparagus first. By the time the sea bass is done in the stove top and ready for the oven, it should work perfectly.

After plating, I squirt the juice of the other half of the lemon around the fish on top of the asparagus.

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