Sea bass fillet with ‘hrusta’ crust and cream of chard

40 min preparation


Note: For a better taste, you can quickly toast the shelled almonds in a small pan. Instead of chard, you can also use young spinach or a mixture of fresh parsley and seasoning herbs. You can serve brut sparkling wine with the meal.

25 minutes preparation time

15 minutes cooking time


Dry the fillets with a paper towel. Briefly sear the fillets in a pan on both sides and put them aside. Put the bread crumbs, some of the leaves of young chard (70g), blanched almonds, olive oil, butter, salt and pepper in a food chopper and blend together until you get a uniform mixture. Put the mixture on the previously seared sea bass fillets. Put the sea bass fillets in a preheated oven and bake at 190 °C for 8 minutes. As soon as the ‘hrusta’ crust starts to turn brown at the edges, the sea bass is done and ready to be served. In the meantime, briefly cook the rest of the young chard. Season with salt and pepper. When the chard has wilted, add cooked potatoes, 75g of butter and a bit of olive oil and blend it into a cream with a stick blender. Serve by putting the cream of chard on a plate, then the sea bass fillet with ‘hrusta’, and decorate with chopped almonds. 

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