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Golden Sea Bass Recipe
Golden Sea Bass Recipe photo by Taste of Home

Golden Sea Bass Recipe

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If you’ve ever tasted potato-crusted sea bass in a restaurant and wished you could have it at home, this version is for you. Store-bought potato flakes and a salad dressing mix combine for a great coating that’s a breeze to whip up. –Judi Markert, Mentor-on-the-Lake, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1 cup mashed potato flakes
  • 1 envelope Italian salad dressing mix
  • 1/4 teaspoon pepper
  • 1 egg
  • 2 pounds sea bass fillets or halibut steaks
  • 2 tablespoons butter, melted
  • Paprika

Nutritional Facts

3 ounces cooked fish equals 180 calories, 6 g fat (3 g saturated fat), 81 mg cholesterol, 451 mg sodium, 8 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Directions

  1. In a shallow bowl, combine the potato flakes, dressing mix and pepper. In another bowl, beat the egg. Dip fillets into egg, then coat with potato flake mixture.
  2. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with butter; sprinkle with paprika.
  3. Bake, uncovered, at 450° for 10-14 minutes or until fish flakes easily with a fork. Yield: 8 servings.
Originally published as Golden Sea Bass in Quick Cooking January/February 2006, p35

Nutritional Facts

3 ounces cooked fish equals 180 calories, 6 g fat (3 g saturated fat), 81 mg cholesterol, 451 mg sodium, 8 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Golden Sea Bass

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 24, 2014

"Here I am, reviewing my own contest-winning recipe, but I want to provide a money-saving tip: you don't need to use sea bass or halibut in this dish. Any firm-fleshed white fish will do, as long as it's not a flat fillet. Norwegian cod loin is readily available where we live. It's the correct shape and the price is right. Just experiment with the cooking time a bit so that it doesn't overcook."

MY REVIEW
Reviewed Mar. 29, 2014

"Made this yesterday for my family. Everyone raved about it. Will certainly make it again."

MY REVIEW
Reviewed Apr. 14, 2012

"I used halibut, which I found to be very much like sea bass. I cooked my portion a little bit longer than 14 minutes, and had a beautiful dinner."

MY REVIEW
Reviewed Apr. 2, 2012

"Delicious and quick! I found it easy to cut back on the butter to make it even healthier too."

MY REVIEW
Reviewed Jan. 15, 2012

"Fantastic fish and fantastic recipe. Added bonus that it was easy to make with ingredients on hand. I was fortunate enough to find sea bass on manager's clearance at my local grocery store (6.99/lb vs. 19.99/lb), which made this affordable this time around."

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