Recipes from Local Restaurant Chefs

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Breaded Sea Bass
(serves 4-6)
from Sardine Factory in Monterey, California
4-6 fillets sea bass or white fish 3 c. brioche bread
3 T. fennel pollen 1/4 c. basil, chopped
1/4 c. parsley, chopped 1/4 c. chives, minced
2 tsp. garlic salt 2 tsp. kosher salt
  • Cube trimmed bread and puree to a fine crumb.
  • Add seasoning.  Puree until bright green.
  • Dip fish in mixture.
  • Grill on oil-coated grill.  Cook 5 minutes per 1" thickness of fish.
  • Serve with lemon and tartar sauce.

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