Best 3 Almond Crusted Sea Bass Recipes

Are you in search of a delectable and wholesome dish that will tantalize your taste buds and leave you craving for more? Look no further than almond crusted sea bass, an exquisite culinary masterpiece that combines the delicate flavor of sea bass with the crunchy texture of toasted almonds. This dish is not only mouthwatering but also a rich source of essential nutrients, making it a perfect choice for health-conscious individuals. With its crispy, golden-brown crust, tender and flaky fish, and medley of tantalizing flavors, almond crusted sea bass is sure to leave a lasting impression on your palate.

Here are our top 3 tried and tested recipes!

PAN ROASTED BLACK SEA BASS WITH CAULIFLOWER-ALMOND SAUCE

Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 (7-ounce) black sea bass fillets
Salt and freshly ground pepper
1 1/2 tablespoons olive oil
Cauliflower Sauce, recipe follows
Chopped chives, for garnish
2 tablespoons olive oil
1 large Spanish onion, diced
3 cloves garlic, chopped
1 medium head cauliflower florets, chopped
1 cup dry white wine
2 cups fish stock
Water
Salt and freshly ground white pepper
1/4 cup sliced blanched almonds
1/4 cup heavy cream

Steps:

Preheat oven to 400 degrees F.
Season bass on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
Ladle Cauliflower Sauce into the bottom of 2 shallow wide bowls. Place a bass fillet on top of the sauce, then ladle more of the sauce over. Sprinkle with chives.
Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced by half. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft.
Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste.

ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM

Almond-Crusted Salmon with Leek and Lemon Cream image

Categories Milk/Cream Sauté Almond Salmon Leek Spring Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

4 tablespoons (1/2 stick) butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup all purpose flour
6 6-ounce skinless salmon fillets
1 large egg, beaten to blend
2 tablespoons olive oil

Steps:

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

ALMOND-CRUSTED FISH WITH SAFFRON SAUCE

Almond-crusted fish with saffron sauce image

Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century

Provided by Mary Cadogan

Categories Dinner, Main course

Time 20m

Number Of Ingredients 7

Ingredients

2 sea bass fillets, about 175g/6oz each
a little softened butter
2 rounded tbsp toasted flaked almonds
1 shallot , finely chopped
150ml/¼ pint fresh fish stock (from a carton)
small pinch saffron strands
3 tbsp crème fraîche

Steps:

Heat oven to 190C/fan 170C/gas 5. Season the fish and spread a little butter over the flesh side of each. Put in a shallow, buttered, ovenproof dish and sprinkle with the flaked almonds, lightly pressing them on. Bake for 12-15 mins until the flesh flakes easily.
Meanwhile, make the sauce. Gently fry the shallot with a small knob of butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion of fish. Lovely served with tiny, buttered new potatoes and green beans, or a fresh green salad.

Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.61 milligram of sodium

Tips:

Select Fresh Sea Bass: Choose firm and bright-eyed sea bass for the best flavor and texture. Look for fish with a slight briny smell, indicating freshness.
Properly Fillet the Sea Bass: If you're not comfortable filleting fish, ask your fishmonger to do it for you. Ensure the fillets are evenly cut and free of bones.
Use a Quality Almond Meal: Opt for finely ground almond meal or flour for a crispy and even crust. Coarse almond pieces may not adhere well to the fish.
Season the Almond Coating: Don't just use plain almond meal. Add aromatic herbs like parsley, thyme, and garlic powder for extra flavor.
Press the Almond Crust Firmly: Gently press the almond-herb mixture onto the sea bass fillets to ensure it adheres well. This will help create a crispy crust during baking.
Use High-Quality Butter: Opt for unsalted butter for a rich and flavorful crust. Salted butter may make the dish too salty.
Cook the Sea Bass to Perfection: Bake the sea bass fillets until they reach an internal temperature of 145°F (63°C) for medium-rare to medium doneness. Overcooking can result in dry fish.
Garnish and Serve: Before serving, garnish the sea bass fillets with fresh herbs like parsley or chives for a pop of color and flavor.

Conclusion:

Almond-crusted sea bass is an elegant and flavorful dish that combines the delicate taste of sea bass with the crispy texture of an almond crust. By following the tips and techniques outlined in this recipe, you can easily create a restaurant-quality meal at home. Whether you're serving it for a special occasion or a weeknight dinner, this dish is sure to impress your guests with its combination of flavors and textures. So next time you're looking for a delicious and healthy seafood recipe, give almond-crusted sea bass a try.