Parmesan-Crusted Sea Bass Recipe tastes buttery, crisp, and a little nutty, with a golden cheese crust that shatters when you bite into it. It works perfectly for busy weeknights or at-home date nights, and you can get it on the table in about 25 minutes. I first made this on a Tuesday in sweatpants, so you absolutely do not need a special occasion.

Why Parmesan-Crusted Sea Bass Recipe Is Worth It

This Parmesan-Crusted Sea Bass Recipe gives you restaurant-level flavor with very little effort. You coat mild, flaky sea bass in a cheesy crust that browns beautifully and stays juicy inside.

You mix the topping in one bowl, spread it on the fish, and slide it into the oven. Cleanup stays easy, and the whole kitchen smells like a cozy seafood bistro.

“This Parmesan-Crusted Sea Bass Recipe tastes like a fancy coastal restaurant dinner, but I pulled it off on a weeknight in under half an hour. ★★★★★”

Ingredients You Need

Sea bass

4 sea bass fillets, about 5 to 6 ounces each, skin on or off
- Chilean, European, or black sea bass all work.
- If sea bass costs too much, use cod, halibut, or haddock as a budget swap.

Parmesan crust

3/4 cup finely grated Parmesan cheese
- Use the dry, sandy kind from a wedge or a good quality pre-grated tub.
- Avoid the green can for this recipe, since it does not melt as nicely.
1/3 cup panko breadcrumbs
- Regular or gluten free panko both work.
2 tablespoons finely grated pecorino Romano cheese
- Optional, but it adds a salty punch.
2 tablespoons mayonnaise
- Any neutral mayo works; I often use avocado oil mayo.
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, melted
2 cloves garlic, very finely minced or grated
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 1/2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon kosher salt, plus more for seasoning the fish
1/2 teaspoon freshly ground black pepper

To season the fish

1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Optional garnish

Lemon wedges
Extra chopped parsley

Equipment

Rimmed baking sheet or shallow baking dish
Parchment paper or a light coat of cooking spray
Small mixing bowl
Microplane or fine grater for Parmesan and lemon zest
Measuring spoons and cups
Fish spatula or thin metal spatula

Quick Tips & substitutions

Pat the sea bass very dry so the Parmesan crust sticks and browns nicely.
Use room temperature fish for even cooking; pull it from the fridge 15 to 20 minutes before baking.
Swap sea bass with cod, halibut, or thick tilapia fillets if needed.
Use gluten free panko to keep the crust gluten free.
Replace mayo with Greek yogurt if you want a lighter crust, and add a pinch more salt.
Use dried parsley and thyme if you lack fresh herbs; use about one third the amount.
Line the pan with parchment so the cheesy crust lifts off easily and does not glue itself to the pan.
Do not overcook; pull the fish when it flakes easily and looks just opaque in the center.

How to Make Parmesan-Crusted Sea Bass Recipe

Prep the pan and fish

Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Place the sea bass fillets on the pan and pat them dry on all sides with paper towels.
Drizzle the fillets with olive oil and rub it over the tops and sides.
Season both sides lightly with salt and pepper.

Mix the Parmesan crust

In a small bowl, add Parmesan, panko, pecorino, garlic, parsley, thyme, salt, and pepper.
Stir to combine, then pour in the melted butter, mayonnaise, Dijon, lemon juice, and lemon zest.
Mix until the topping looks like a thick, spreadable paste with no dry pockets.
Taste a tiny bit and adjust salt, pepper, or lemon to your liking.

Coat the sea bass

Divide the Parmesan mixture evenly among the fillets.
Spread it over the top of each piece in a thick, even layer, pressing gently so it adheres.
Leave the sides mostly uncovered so the fish cooks evenly and the topping does not slide off.

Bake to golden perfection

Place the pan on the middle rack of the oven.
Bake 10 to 14 minutes, depending on the thickness of your fillets.
Check at 10 minutes; the crust should look golden and the fish should flake easily with a fork.
If the crust needs more color, switch the oven to broil and cook 1 to 2 minutes, watching closely so the cheese does not burn.

Rest and serve

Remove the Parmesan-crusted sea bass from the oven and let it rest 3 minutes.
Slide a thin spatula under each fillet and transfer to plates.
Squeeze fresh lemon over the top and sprinkle extra parsley if you like.
Serve hot while the crust stays crisp and the fish stays juicy.

Recipe Variations

Gluten free: Use gluten free panko or crushed gluten free crackers instead of regular panko.
Low carb: Skip the panko and use only Parmesan and pecorino; the crust will taste richer and slightly crisper.
Herb swap: Try basil and chives instead of parsley and thyme for a brighter, fresher flavor.
Spicy version: Add 1/4 to 1/2 teaspoon red pepper flakes or a pinch of cayenne to the crust.
Citrus twist: Use lime zest and juice instead of lemon for a slightly sharper flavor.
Dairy light: Cut the Parmesan by one third and add extra panko for a lighter cheese flavor.

Ways to Serve

Spoon the Parmesan-crusted sea bass over garlic mashed potatoes with steamed green beans on the side.
Serve with lemony rice and a simple cucumber and tomato salad.
Pair with roasted asparagus and a side of buttered noodles.
Add it to a big salad with mixed greens, cherry tomatoes, avocado, and a light vinaigrette.
Serve with quinoa and roasted carrots for a balanced, veggie-forward plate.

Storage Success

Let leftover Parmesan-crusted sea bass cool to room temperature, then store it in an airtight container in the fridge for up to 2 days. Reheat it in a 350°F oven or toaster oven for about 8 to 10 minutes so the crust crisps back up. Avoid the microwave if you can, since it softens the crust and can overcook the fish quickly. If the crust still feels a bit soft, run it under the broiler for 1 minute to revive the texture.