Makes 6 servings.
6 – 5 oz. portions of sea bass
½ cup basil, thinly sliced
1 cup extra virgin olive oil
Salt and pepper, to taste
2 cups cornflakes, finely blended
Combine all ingredients (excluding corn flakes) in a dish, let marinade for 10 minutes and season with salt and pepper.
Press sea bass into cornflakes on both sides. Heat a large non-stick skillet. Add ¼ cup olive oil to skillet. Cook fish 4-5 minutes on each side until golden brown and cooked through. Keep warm.
2 cups of Spring mix
1 cup cherry tomatoes, cut in half
1 shallot, thinly sliced
1 tablespoon Balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
Fresh lemon juice, to taste
Combine all ingredients in mixing bowl. Assembly: Place fish on platter, squeeze with fresh lemon juice, place missed green salad on top of the fish, drizzle with additional olive oil.
Try another chef's recipe using domestic, sustainable seafood.
