In need of a simple entreé that complements the season and enhances a healthy palette? Here you go: pumpkin seed encrusted sea bass. The nutty crust matches beautifully with the buttery, delicate fillet -- and it's so simple to make. Five ingredients and five minutes of prep time is all you need for a weeknight dinner amidst a hectic week.
pumpkin seed encrusted chilean sea bass
Makes 2 servings
2 6 oz. fillets chilean sea bass
2 tablespoons pumpkin seeds
1 tablespoon sunflower seeds (optional)
1 tablespoon olive oil
Sea salt and pepper, to taste
1. Preheat oven to 350 degrees. Grease a cooking sheet or broiler pan.
2. In a small bowl, use a muddler to crush seeds with olive oil until combination reaches a thick paste. Add salt and pepper to taste. Spoon seed mixture onto fillets.
3. Cook for 20-30 minutes, or until cooked through.