Best 7 Parmesan Crusted Fresh Water Bass Recipes

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**Parmesan-Crusted Fresh Water Bass: A Culinary Symphony of Flavors and Textures**

Indulge in a culinary masterpiece with our Parmesan-Crusted Fresh Water Bass recipe, a symphony of flavors and textures that will tantalize your taste buds. This dish showcases the delicate, flaky flesh of fresh water bass, encased in a golden-brown, crispy Parmesan crust. Each bite offers a delectable combination of savory Parmesan, tender fish, and a hint of zesty lemon.

But that's not all. Our article features a collection of additional recipes that explore the versatility of fresh water bass. From the aromatic and flavorful Thai-Style Fresh Water Bass with its fragrant lemongrass and coconut milk broth, to the hearty and comforting Fresh Water Bass Chowder, a creamy and savory delight, we have something for every palate.

Whether you're a seasoned chef or a home cook looking to impress, our Parmesan-Crusted Fresh Water Bass recipe and the accompanying collection of recipes will guide you through the culinary journey of a lifetime. So, gather your ingredients, prepare your taste buds, and let's embark on this delicious adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN CRUSTED FRESH WATER BASS



Parmesan Crusted Fresh Water Bass image

Crispy golden on the outside and flaking glistening fish inside. Nothing like the fresh taste from a recent catch.

Provided by barbara lentz

Categories     Fish

Time 15m

Number Of Ingredients 7

4 large fresh catch bass fillets
4 oz butter melted
1 c freshly grated parmesan cheese
1/2 c instant potato flakes
1 tsp each salt and sweet paprika
1/2 tsp black pepper
oil for frying

Steps:

  • 1. Place the melted butter in a swallow dish. Mix the Parmesan, potato flakes, salt, paprika, and black pepper in another shallow dish.
  • 2. Add oil to a large skillet. the bass fillets in the melted butter then dredge in the Parmesan mixture. Fry until golden on both sides.

BUTTER PARMESAN STRIPED BASS



Butter Parmesan Striped Bass image

This recipe and this bass were both given to me by my husbands co-worker. I can honestly say that this is the best broiled filet of fish I ever ate!!! The butter, the wine, the lemon zest and the parmesan cheese all go so well with this fish! Thank you Jim Speer!!! I added my photo.

Provided by Lillian Russo

Categories     Fish

Time 30m

Number Of Ingredients 8

1-2 lb striped bass filet-trimmed and cut into serving size portions
kosher salt
black pepper
4 Tbsp butter
2 Tbsp white wine, dry-not cooking wine
2 1/2 Tbsp fresh grated parmesan cheese
1 tsp lemon zest, grated
1/4 tsp paprika

Steps:

  • 1. Sprinkle fish with salt and pepper on both sides and set aside.
  • 2. Place just the butter, in shallow baking dish, large enough to accommodate all the fish.
  • 3. Place the dish with the butter in a 375 degree oven til the butter browns.
  • 4. Then dip both sides of the fish in this browned butter and bake for 10 minutes, uncovered, on middle rack.
  • 5. Sprinkle with lemon zest, wine, parmesan cheese and paprika. Broil on top rack at 500 degrees for 2-3 minutes or til parmesan cheese starts to bubble and brown.
  • 6. To serve spoon butter/wine sauce over fish.

BAKED PARMESAN FISH



Baked Parmesan Fish image

Here's an easy way to work an elegant fish dish into your menu. I sometimes sprinkle the golden fillets with slivered or sliced almonds before baking. My husband, 13-year-old daughter and I love this tasty way to eat fish. -Carolyn Brinkmeyer, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons milk
4 orange roughy or catfish fillets (4 ounces each)

Steps:

  • In a shallow bowl, combine the cheese, flour, paprika, salt and pepper. In another shallow bowl, beat egg and milk. Dip fish fillets into egg mixture, then coat with the cheese mixture. , Arrange in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 382mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

PARMESAN CRUSTED SEA BASS RECIPE



Parmesan Crusted Sea Bass Recipe image

Parmesan crusted anything sounds good to me.

Provided by G. Stephen Jones

Categories     Main Course

Time 45m

Number Of Ingredients 20

½ cup panko crumbs (these are Japanese bread crumbs but regular bread crumbs work fine too)
4 teaspoons Parmesan cheese (grated)
zest lemon (finely minced)
12 oz pesto (purchased or homemade )
2 pounds wild sea bass (cut into 6 steaks spray olive oil)
1/2 large red onion (minced)
2 tablespoons garlic (minced )
4 tablespoons olive oil
½ cup dry white wine
4 cups water
1 cup grape tomatoes (halved )
½ cup orzo pasta (dry )
2 teaspoons sugar
4 sprigs fresh thyme
½ cup zucchini (coarsely chopped )
7 ½ ounces roasted red peppers (cut into thin strips )
½ cup Kalamata olives (halved and pitted)
4 tablespoons fresh parsley (chopped juice from the zested lemon above Salt & Pepper, to taste)
fresh lemon juice (from 1 lemon)
salt and pepper (to taste)

Steps:

  • As always, preheat the oven to 450º F.
  • Combine the panko (bread crumbs) with Parmesan cheese, lemon zest and season with salt and pepper.
  • Apply a spoonful of pesto on the non-skin side of each sea bass steak and then top with the bread crumb mixture. Press the bread crumbs into the pesto with the back of your spoon.
  • Spray each steak with a little spray oil, transfer to a baking sheet that has been coated with some spray oil and refrigerate until you are going to prepare the broth.

BAKED SEA BASS IN CRUST WITH BASIL



Baked Sea Bass in Crust With Basil image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

3 1/2 cups all-purpose flour
1 3/4 cups cold butter, cut into small pieces
2 egg yolks
2 teaspoons salt, if desired
1 teaspoon sugar
4 tablespoons ice water
1 2 1/2-pound sea bass, weighed with head and tail on, then cleaned, with fins removed
Salt to taste, if desired
Freshly ground pepper to taste
10 fresh basil leaves
1 egg yolk beaten with 1 tablespoon water

Steps:

  • Place all pastry ingredients except water in the bowl of a food processor and blend for 5 seconds. Add water gradually and blend until pastry pulls away from the sides and begins to form a ball. On a floured board, shape the dough into a ball. Wrap it in plastic wrap and refrigerate it until ready to use.
  • Preheat oven to 450 degrees.
  • Place the fish on a flat surface. Sprinkle its cavity with salt and pepper and stuff it with the basil leaves.
  • Divide the chilled pastry in half and roll out one half into a rectangle 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry. Brush the pastry all around the fish with the egg yolk mixture.
  • Roll out the remaining pastry in a rectangle and place over fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut pastry around fish, leaving a border of about 1 1/2 inches. If you wish, trim the pastry into the shape of a fish and decorate the top with cutouts or a scale pattern using a No. 6 pastry tube to indent the dough. Brush pastry with remaining egg yolk mixture.
  • Place the fish in the oven and bake for 30 minutes or until pastry is lightly browned. Reduce to 400 degrees. If necessary cover crust with aluminum foil. Cook for 15 minutes more. Serve immediately with tomato coulis with basil.

BASS WITH PARMESAN



Bass with Parmesan image

Dinner ready in 35 minutes! Enjoy flaky fish cooked with wine, lemon juice, pepper and Parmesan cheese - a lavish meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1 1/2 lb sea bass, sole or pike fillets
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 medium green onions, thinly sliced (2 tablespoons)
1 cup dry white wine or chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup freshly grated or shredded Parmesan cheese

Steps:

  • Heat oven to 375°F. Coat fish fillets with flour; shake off excess flour. In 12-inch ovenproof skillet, melt butter over medium-low heat. Cook onions in butter about 5 minutes, stirring occasionally, until tender.
  • Add fish to skillet. Cook uncovered about 5 minutes or until light brown; carefully turn fish. Pour wine and lemon juice over fish. Sprinkle with salt, pepper and cheese.
  • Bake uncovered about 15 minutes or until cheese is melted and fish flakes easily with fork.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 36 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 1 g, TransFat 0 g

LEMON, HERB & PARMESAN CRUSTED FISH



Lemon, herb & Parmesan crusted fish image

Give white fish a lift with tangy lemon, herbs & Parmesan

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

50g breadcrumb
grated zest of 1 lemon
25g grated parmesan
2 tbsp chopped parsley
salt and pepper
4 skinless fillets of firm white fish
50g butter
juice of 1 lemon

Steps:

  • Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
  • Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

Tips:

  • Select the Freshest Fish: For the best results, choose fresh, firm-fleshed fish fillets or steaks.
  • Season Generously: Don't be shy with the seasonings. Fresh herbs, lemon zest, and garlic are all great options.
  • Create a Crunchy Crust: The key to a crispy crust is to use a combination of breadcrumbs and Parmesan cheese. Press the crust firmly onto the fish before cooking.
  • Cook Over Medium Heat: Cooking the fish over medium heat will help to prevent the crust from burning while ensuring the fish cooks through.
  • Garnish Before Serving: A sprinkling of fresh herbs or lemon wedges adds a pop of color and flavor to the finished dish.

Conclusion:

Parmesan-crusted fresh water bass is a delicious and versatile dish that's perfect for any occasion. With its crispy crust and flaky, tender interior, this fish is sure to impress your taste buds. Whether you're serving it for a weeknight dinner or a special occasion, this recipe is sure to be a hit. So next time you're looking for a delicious and easy way to cook fish, give this Parmesan-crusted fresh water bass recipe a try. You won't be disappointed!

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