Pancetta and herbs make a savory sea bass

Try This At Home

December 04, 2005

This recipe from Jerry Edwards, owner of Chef's Express restaurant, calls for either sea bass or rockfish.


Makes 4 servings


1 / 2 bunch fresh basil (about 12 leaves)

1 / 4 bunch fresh parsley

1 / 2 bunch fresh thyme

2 tablespoons butter

1 / 2 cup unseasoned bread crumbs

four 4- to 6-ounce filets of Chilean sea bass or rockfish

In food processor, blend herbs, then add butter. Remove to bowl and add breadcrumbs, blending until smooth.

Spread mixture on top of sea bass and place in 375-degree oven. Roast for 12-15 minutes.

Per serving: 220 calories, 24 grams protein, 9 grams fat, 4 grams saturated fat, 10 grams carbohydrates, 1 gram fiber, 64 milligrams cholesterol, 221 milligrams sodium. Nutritional analysis by registered dietitian Jodie Shield.


1 / 4 pound diced pancetta or smoked bacon

1 teaspoon butter

1 / 2 large white or Vidalia onion

1 medium baking potato, julienned or shredded on a mandoline

sea salt and white pepper

fresh chopped parsley

In a large skillet over medium heat, saute pancetta. Remove from pan and set aside. Melt butter in pan with bacon grease. Turning up to high heat, add onions and potatoes. When the onions are translucent and the potatoes are sticking to the pan, add pancetta. Scrape potatoes from pan bottom and turn over to brown the other side.

When the potatoes are tender, add fresh chopped parsley. Remove from heat and top with sea bass.

Per serving: 102 calories, 4 grams protein, 5 grams fat, 2 grams saturated fat, 10 grams carbohydrates, 1 gram fiber, 13 milligrams cholesterol, 225 milligrams sodium. Analysis by Jodie Shield.

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