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A close-up of toasted bread topped with roasted cherry tomatoes, breadcrumbs, and herbs, displaying vibrant colors and a crispy texture.

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
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course, Seafood
Cuisine: Italian Inspired
Calories: 525
Ingredients Equipment Method Nutrition Notes

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

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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