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Chimichurri Crusted Striped Bass served on a plate, featuring a crispy herb-crusted fillet topped with vibrant chimichurri sauce, accompanied by fresh herbs for a flavorful, zesty seafood dish
45 minutes Easy

Chimichurri Crusted Striped Bass

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The Chimichurri Crusted Striped Bass is a dish that seamlessly blends the rustic charm of traditional cooking with the refined elegance of modern cuisine. At its core lies striped bass, a fish renowned for its delicate, sweet flavor and a texture that’s both flaky and firm, making it a favorite among seafood connoisseurs. This recipe takes the striped bass on a flavor journey, transforming it with a vibrant chimichurri crust into a dish that’s as visually stunning as it is delicious.

Striped bass, a versatile and sustainable fish, is the star of this dish. It’s a species found along the Atlantic coast, known for its adaptability both in the wild and in the kitchen. The fish’s mild yet distinct taste provides a perfect canvas for the bold flavors of the chimichurri. In this dish, the bass is treated with care and respect it deserves, ensuring that its natural flavors are not overshadowed but rather enhanced.

The preparation begins with the creation of the chimichurri, a sauce that finds its origins in the heart of Argentina. Traditionally used as a marinade or a condiment for grilled meat, chimichurri is a fusion of fresh parsley and cilantro, minced garlic, tangy red wine vinegar, and rich olive oil. This version takes a twist with the addition of lime juice, introducing a citrusy brightness that elevates the sauce. The chimichurri sauce is a celebration of fresh, herby flavors, with a hint of spiciness from red pepper flakes, which adds depth and complexity to the dish.

To prepare the striped bass, it’s seasoned simply with salt and ground black pepper, allowing its natural flavor to shine. The fish is then coated with a mixture of the vibrant chimichurri and breadcrumbs, a combination that creates a crust that is both crunchy and bursting with flavor. The addition of Parmesan cheese to the crust mixture adds a subtle umami flavor that complements the fish beautifully.

The cooking process is straightforward yet elegant – the bass is baked to perfection. This method of cooking ensures that the fish retains its moisture, resulting in a texture that is tender and flaky. As the fish bakes, the crust turns a beautiful golden brown, offering a delightful crunch that contrasts with the softness of the bass.

When served, the chimichurri crusted striped bass is a sight to behold. The vibrant green of the chimichurri stands out against the golden crust, making it as much a feast for the eyes as for the palate. The dish is accompanied by a side of the reserved chimichurri sauce, allowing diners to add an extra herby kick to their meal.

Every bite of this dish is a harmonious blend of textures and flavors. The crunchy crust gives way to the tender, moist flesh of the striped bass, creating a sensory experience that is unparalleled. The tanginess of the lime in the chimichurri cuts through the richness of the fish, balancing the flavors perfectly.

Chimichurri Crusted Striped Bass is a celebration of the ocean’s bounty. It’s a dish that respects the delicate nature of the striped bass while introducing it to the bold, fresh flavors of the chimichurri. This dish is a culinary journey that brings together the best of the sea and the garden, resulting in a dining experience that is both satisfying and memorable.


Chimichurri Crusted Striped Bass

5.0 from 1 vote
Course: MainsCuisine: FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

The Chimichurri Crusted Striped Bass is a culinary delight, featuring tender, flaky fish beneath a crispy, herbaceous crust, complemented by the zesty and vibrant flavors of a lime-infused chimichurri sauce.

Ingredients

  • For the Crusted Striped Bass
  • 4 fillets of striped bass

  • 1 cup breadcrumbs

  • 1/4 cup chimichurri sauce

  • 2 tablespoons parmesan cheese, grated

  • 1 tablespoon extra virgin olive oil

  • to taste, salt and ground black pepper

  • For the Chimichurri Sauce
  • 1 cup parsley, finely chopped

  • 1 cup cilantro, finely chopped

  • 4 cloves garlic, minced

  • 1/2 cup extra virgin olive oil

  • 1/4 cup red wine vinegar

  • 1 lime, juiced

  • 1 teaspoon red pepper flakes

  • to taste, salt and ground black pepper

Directions

  • Prepare the Chimichurri:
    In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, extra virgin olive oil, lime juice, red pepper flakes, salt, and ground black pepper. Mix well to form the chimichurri sauce.
  • Make the Chimichurri Crust:
    Remove about half of the chimichurri to use as a sauce for serving. In the remaining chimichurri, mix in the breadcrumbs and Parmesan cheese until a paste-like consistency forms for the crust.
  • Prepare the Striped Bass:
    Preheat your oven to 400°F. Season the striped bass fillets with salt and ground black pepper. Drizzle with extra virgin olive oil.

    Arrange the bass fillets on a lined baking sheet, skin-side down. Evenly spread the chimichurri breadcrumb mixture over the top of each fillet.
  • Bake the Fish:
    Place the baking sheet in the oven and bake for about 15 minutes, or until the fish is cooked through and the crust is golden and crispy to your liking.
  • Serve:
    Serve the chimichurri crusted striped bass hot, accompanied by the reserved chimichurri sauce. Garnish with a lime wedge.

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