Tarragon crusted sea bass
Oven-baked sea bass with a golden Parmesan and herb crust, served with a zesty tarragon cream sauce. Elegant and easy.
Updated : 20 June, 2025
Easy
About 20 min.
Ingredients
4
Sea bass
40 grams
Butter
60 grams
Breadcrumbs
1
Lemon
1 tablespoon
Tarragon
40 grams
Parmesan
For the sauce
200 grams
Sour cream
pinch
Sugar
1 tablespoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C and line a large baking tray with baking paper.
Step 2
Season the sea bass fillets with salt and pepper on both sides. In a shallow frying pan, melt the butter, then remove from the heat and stir in the breadcrumbs, lemon zest, and half of the tarragon.
Step 3
Spoon half of the breadcrumb mixture onto the tray in four even rows. Lay the sea bass fillets skin side down on top, pressing gently into the crumbs. Cover each fillet with the remaining breadcrumb mixture and a sprinkle of Parmesan. Bake for 12-15 minutes, or until the fish is just cooked through and the topping is golden.
Step 4
Meanwhile, combine the crème fraîche, remaining tarragon, sugar, and lemon juice in a bowl. Season to taste.
Step 5
Serve the baked sea bass with a spoonful of the creamy herb sauce and lemon wedges on the side.