Bass with Avocado Sauce
Submitted by lamberm
Crispy bread crumb-crusted baked sea bass topped with a creamy avocado sauce made with lime, garlic, and a kick of hot sauce. A light, flavorful fish dinner for two in just 30 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minBaked sea bass gets a serious upgrade with a silky avocado sauce that’s bursting with lime, garlic, and just a hint of heat.
The fillets are dipped in a lemon-soy-mustard mixture, dredged in bread crumbs, and baked until they’re crispy on the outside and flaky-tender within.
Meanwhile, ripe avocado gets blended smooth with skim milk, lime juice, garlic, and hot sauce into a cool, creamy topping that contrasts beautifully with the warm, crunchy fish.
It’s a dinner for two that feels special but comes together in about 30 minutes with minimal mess.
Pro Tips
- Use a ripe but still firm avocado for the smoothest sauce; overripe avocado can taste bitter
- Flip the fillets halfway through baking so both sides develop an even golden crust
- This sauce and technique work equally well with cod, orange roughy, or grouper if bass isn’t available
- Serve with steamed rice or a bright arugula salad to round out the plate
Ingredients
Directions
Combine the first 5 ingredients in a blender; cover and process until smooth.
Set mixture aside.
Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs.
Place on a baking sheet coated with cooking spray.
Bake at 450℉ (230℃) for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork.
Transfer fillets to a serving platter, and top with avocado sauce.
Alternate Fish: Jumbo Cod, Orange Roughy, Grouper.
Comments