Sea Bass with Calabrian Chili, Garlic, Cherry Tomatoes & Nori Breadcrumbs

Tender sea bass filets pan-seared and finished in the oven with a garlicky, spicy cherry tomato sauce inspired by classic Italian Pici Nero flavors. Toasted panko breadcrumbs tossed with nori furikake deliver a crunchy, umami-rich topping, rounding out this vibrant, low-carb seafood dish.

Why You'll Love Sea Bass with Calabrian Chili, Garlic, Cherry Tomatoes & Nori Breadcrumbs

This dish balances tender, flaky sea bass with a vibrant, spicy-salty cherry tomato sauce inspired by classic Italian flavors. The toasted nori breadcrumbs add crunchy umami, making it both elegant and low-carb, good for a weeknight or a special occasion.

Tips and Tricks

• Pat sea bass dry before cooking to ensure perfectly crisp skin.
• Use an oven-safe skillet for smooth stovetop-to-oven cooking without transferring pans.
• Warm your serving plates ahead to keep the fish hot longer at the table.

Variations

Feel free to customize the recipe based on what you have or your dietary needs.

• Substitute gluten-free panko or crushed rice crackers for the breadcrumbs.
• Use fresh chili flakes in place of crushed Calabrian chili for a different heat profile.
• Swap sea bass for halibut or cod filets for a milder flavor.

Substitutions

Easy swaps to accommodate preferences or pantry staples without losing flavor.

• Olive oil instead of butter for a dairy-free option.
• Garlic powder if fresh garlic isn't available.
• Regular breadcrumbs instead of panko for a softer topping.

Best Served With

• Charred broccolini or sautéed greens
• Light lemony arugula salad
• Dry white wine like Vermentino or Pinot Grigio
• Roasted fingerling potatoes

How to Store Leftovers

• Store fish and sauce separately in airtight containers in the fridge for up to 2 days. Reheat gently in a skillet or oven to keep texture intact. Breadcrumb topping is best fresh but can be stored airtight for up to 3 days.

Common Questions

Sea Bass with Calabrian Chili, Garlic, Cherry Tomatoes & Nori Breadcrumbs

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Tender sea bass filets pan-seared and finished in the oven with a garlicky, spicy cherry tomato sauce inspired by classic Italian Pici Nero flavors. Toasted panko breadcrumbs tossed with nori furikake deliver a crunchy, umami-rich topping, rounding out this vibrant, low-carb seafood dish.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course, Seafood

Cuisine: Italian Inspired

Calories: 525

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 8 oz Sea bass filets
• 3 tablespoon Butter divided
• 2 cloves Garlic minced
• 6-8 Cherry tomatoes
• ½ tablespoon Crushed Calabrian chili peppers Tutto brand recommended
• Kosher salt to taste
• ¼ cup Panko breadcrumbs
• ½ teaspoon Nori furikake

Equipment

• Oven-safe nonstick skillet or sauté pan
• Plate for serving
• Mixing spoon
• Small nonstick skillet

Method

 

Make the Nori Breadcrumbs

1. Preheat oven to 300°F.
2. Heat 1 tablespoon butter in a small nonstick pan over medium heat.
3. Add panko breadcrumbs and toast until almost golden, about 3-4 minutes, stirring frequently.
4. Stir in nori furikake and cook 1 minute more. Remove from heat and set aside.

Cook the Sea Bass and Sauce

1. Season sea bass lightly with kosher salt.
2. In a medium oven-safe nonstick pan over medium heat, melt 1 tablespoon butter. Add minced garlic and cook for 1 minute until fragrant.
3. Add sea bass, skin side down, and cook 2-3 minutes to crisp skin.
4. Add cherry tomatoes and cook 2-3 minutes until they start to soften.
5. Stir in crushed Calabrian chili peppers and remaining 1 tablespoon butter, cooking 1 minute to marry flavors.
6. Transfer pan to the oven and cook for 5 minutes until fish is just cooked through.

To Serve

1. Remove fish from oven and transfer to a warmed plate.
2. Spoon sauce and tomatoes over fish.
3. Sprinkle with toasted nori breadcrumbs. Serve immediately.

Nutrition

Calories: 525kcalCarbohydrates: 53gProtein: 55gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 227mgSodium: 641mgPotassium: 1022mgFiber: 2gSugar: 23gVitamin A: 754IUVitamin C: 25mgCalcium: 186mgIron: 5mg

Notes

Storage: This is best eaten right away while the skin is crisp and the fish is just cooked through. If you have leftovers, store the fish and tomato sauce in the fridge for up to a day and rewarm gently in a low oven, fish overcooks fast so watch it closely. Keep the nori breadcrumbs in a separate container at room temperature and sprinkle on right before serving so they stay crunchy.

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