Lemon Pepper Crusted Beer Steamed Sea Bass Cheeks, just 20 minutes to a delicious and perfect dinner.
I’m always drawn to things I know nothing about, comfort zones make me a bit restless. While this can get me into a bit of trouble in my personal life, it has substantial benefits in my saucepans. Take me to a market in an unfamiliar city and I’ll immediately search for an ingredient I’ve never worked with. It was tea mixtures in Morocco, and spices in Costa Rica, and apparently in Seattle, it’s fish cheeks.
The texture is firm, a bit more like scallops than a regular fillet, the flavor a bit sweeter. It’s a cut of fish for people who don’t much care for fish. The crust is simple and the entire dish comes together in about 20 minutes. It’s Sunday Supper good on a weeknight time schedule.
Plus you get to open beer, that’s always a win.
Lemon Pepper Crusted Beer Steamed Sea Bass Cheeks
- 3 tbs unsalted butter
- 2 cloves garlic, minced
- ½ cup wheat beer
- 1 tbs lemon juice
- 4 large sea bass cheeks (or sea bass fillets)
- ½ tsp salt
- ½ cup Italian bread crumbs
- 1 tsp lemon zest
- 1 tsp pepper
- 1 tbs melted butter
- Preheat oven to 425.
- In an skillet over medium high heat melt the butter. Add the garlic, stir for 30 seconds. Add the beer and lemon juice, remove from heat. Add the fish, sprinkle with salt.
- Add the pan to the oven (make sure the pan is oven safe and the handle is not plastic or rubber), bake for 12 minutes.
- While the fish is baking make the crust.
- Add the bread crumbs, lemon zest, pepper and melted butter to a small dish, stir until well combined.
- Remove the fish from the oven, turn the broiled on.
- Pack the bread crumb mixture onto each of the fish until well crusted.
- Place under the broiler until golden brown, 1 to 2 minutes.
- Plate the fish, spooning the pan sauce onto the plate around the fish.
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