Crispy Dijon Sea Bass with Garlic Herb Green Beans and Toasted Ciabatta

This golden-crusted sea bass transforms your weeknight into a gourmet affair! Dijon mustard meets crispy panko in a textural love story, while tender green beans get a buttery herb treatment. The star? A smoky mustard sauce that drizzles like liquid velvet over flaky fish.

Paired with garlic-kissed ciabatta that’s toasted to perfection, this 25-minute masterpiece delivers restaurant elegance without the reservation wait. Your taste buds will thank you for this deliciously sophisticated escape!

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Trim green beans if necessary; toss in one oven-ready tray with a drizzle of oil, salt and pepper. (For 4, divide green beans between two trays, using a drizzle of oil in each.)
2. In a small bowl, combine panko with a drizzle of oil (large drizzle for 4), salt and pepper.
3. Pat sea bass dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. Place sea bass, skin sides down, in remaining oven-ready tray. (For 4, divide between two trays.) Evenly spread tops with Dijon mustard; mound with panko mixture, pressing firmly to adhere. Reserve bowl.
4. Place trays side by side on top rack (ensure oven is preheated); bake until green beans are tender and fish is cooked through, 10-15 minutes. (For 4, bake fish on top rack and green beans on middle rack, swapping positions halfway.)
5. Meanwhile, wash and dry bowl used for panko. Combine smoky mustard and mayonnaise in same bowl; stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
6. When fish has 5 minutes remaining, halve and toast ciabatta. Spread with half the garlic herb butter. Halve each ciabatta half on a diagonal. (For 4, halve each of the four ciabatta halves on a diagonal.)
7. Once green beans are done, carefully toss with remaining garlic herb butter.
8. Divide sea bass, green beans and garlic bread between plates. Drizzle smoky mustard sauce over fish and serve.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, you can substitute Chilean sea bass with other firm white fish like cod or halibut. Adjust cooking time as needed.

What can I use instead of ciabatta?

Any crusty bread like sourdough or a baguette works well. Toast until golden.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.