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

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

No ratings yet

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 25 minutes mins

Course: Main Course, Seafood

Cuisine: Italian Inspired

Calories: 525

Ingredients Equipment Method Nutrition

Ingredients

  

• 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

Tried this recipe?

Let us know how it was!