Wild Seabass with crust
Wild seabass with crust contains omega 3, an essential fatty acid with strong anti-inflammatory power. Prepared properly, with a crunchy texture and a Mediterranean aroma, you will love it.
Servings: 4 Difficulty: Medium Time: 40 Min.
- 2 WILD SEABASS
- ¼ CUP PISTACHIOS
- ¼ CUP ALMONDS
- 1/4 CUP PUMPKIN SEEDS
- ¼ CUP SESAME SEEDS
- 1 CLOVE OF GARLIC
- 10 BASIL LEAVES
- SALT AND CAYENNE PEPPER
- Prepare the sea bass filleting it (or we can ask the at the fishmonger’s).
- Seal the seabass over medium-high heat. Set aside.
- On the other hand, we chop all the nuts and put them together. We also add garlic and chopped basil, salt and cayenne pepper. Mix well.
- We cover the surface of the sea bass (on the part of the skin) with this crust of dried fruits, garlic and basil. We introduce it to the oven for 3 to 5 minutes, checking that the inside is made.
KITCHEN TIPS: When making the crust, you can add roasted buckwheat instead of the nuts, when roasted you can chop it and add to the garlic and basil, this way dish will not be so heavy. You´ll love this wild seabass with crust!