Baked Sea Bass in Crust With Basil Recipe

Name: Baked Sea Bass in Crust With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place all pastry ingredients except water in the bowl of a food processor and blend for 5 seconds.
2
Add water gradually and blend until pastry pulls away from the sides and begins to form a ball.
3
On a floured board, shape the dough into a ball.
4
Wrap it in plastic wrap and refrigerate it until ready to use.
5
Preheat oven to 450 degrees.
6
Place the fish on a flat surface.
7
Sprinkle its cavity with salt and pepper and stuff it with the basil leaves.
8
Divide the chilled pastry in half and roll out one half into a rectangle 16 by 9 inches.
9
Arrange the pastry on a large baking sheet.
10
Arrange the fish lengthwise over the center of the pastry.
11
Brush the pastry all around the fish with the egg yolk mixture.
12
Roll out the remaining pastry in a rectangle and place over fish.
13
Press the pastry around the sides of the fish to seal it.
14
Use a sharp knife to cut pastry around fish, leaving a border of about 1 1/2 inches.
15
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.
16
6 pastry tube to indent the dough.
17
Brush pastry with remaining egg yolk mixture.
18
Place the fish in the oven and bake for 30 minutes or until pastry is lightly browned.
19
Reduce to 400 degrees.
20
If necessary cover crust with aluminum foil.
21
Cook for 15 minutes more.
22
Serve immediately with tomato coulis with basil.

1261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Baked Sea Bass in Crust With Basil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Sea Bass in Crust With Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions