Dijon Pecan Crusted Chilean Sea Bass

A Chilean sea bass fillet crusted with pecans and Dijon on a plate, served over zucchini slaw and baby carrots.

Dijon Pecan Crusted Chilean Sea Bass

Chilean sea bass fillets are seared, crusted with Dijon mustard and pecans, then baked and served over zucchini slaw in this easy and delicious seafood dinner!

Course Dinner, Main Course

Cuisine American

Keyword baked chilean sea bass recipe, how to cook chilean sea bass

Cook Time 20

Total Time 20

Servings

Calories 596kcal

Author Jenny

Ingredients

Sea Bass:

4 6 oz sea bass filets Chilean skin removed
1 pinch Kosher salt
1 pinch black pepper
3 tbsp extra virgin olive oil
1/4 cup Dijon mustard
1 cup pecans finely chopped

Zucchini Slaw:

1 zucchini shredded and squeezed dry with paper towel
1 yellow squash shredded and squeezed dry with paper towel
1 tbsp extra virgin olive oil

Dijon Cream Sauce:

1 cup heavy cream
2 tbsp Dijon mustard
Pinch of kosher salt and fresh cracked pepper

Instructions

Preheat oven to 350 degrees F.
Place sea bass onto a baking sheet that's been sprayed with cooking spray. Sprinkle both sides with pinches of kosher salt and pepper.
Heat oil into a large skillet over medium heat. When oil is very hot, carefully place sea bass into oil. Let cook for 4 minutes on first side, until golden brown then flip and cook for an additional 4 minutes, until golden brown on second side.
Transfer fish back to same baking sheet and brush tops with dijon mustard then press with finely chopped pecans. Bake for 7 minutes and remove from oven.
While fish is baking, heat oil into a medium skillet over medium heat. Stir in zucchini and squash just to warm, about 2 minutes, season with a pinch of salt and pepper. Remove from heat and transfer to large serving plate. Cover to keep warm.
Place cream, dijon, salt and pepper into a separate rimmed skillet or small saucepan over medium heat. Whisk until warmed, slightly thickened and season to taste. Reduce heat to low and let simmer.
Place sea bass over bed of zucchini then drizzle cream sauce over top. Serve immediately. Serve with a side of steamed baby carrots if desired.

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