Walnut-Crusted Sea Bass with Garlic Asparagus and Lemon Cream Sauce

This dish brings together tender, flaky sea bass with a crunchy walnut and panko crust, roasted to perfection. The nutty topping adds texture while the fish stays moist and juicy. Served over fluffy scallion rice and alongside garlicky roasted asparagus, every bite is balanced and satisfying.

A bright lemon cream sauce ties everything together, adding a tangy finish that complements the richness of the fish. This recipe is perfect for a weeknight dinner that feels special but comes together in just 30 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, finely chop walnuts or crush them in their bag with a heavy-bottomed pan or rolling pin. Zest and quarter the lemon. Trim and discard woody bottom ends from asparagus. Peel and mince or grate garlic.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add panko, walnuts and ¼ tsp oregano (½ tsp for 4 servings). Toast, stirring, until golden and fragrant, 2-3 minutes. Turn off heat; transfer walnut mixture to a small bowl. Season with ¼ tsp salt (½ tsp for 4) and pepper. Wipe out pan.
5. In a second small bowl, combine yogurt, sour cream, half the lemon zest and a squeeze of lemon juice (use a big squeeze for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Pat sea bass dry with paper towels; season all over with salt and pepper. Place, skin side down, on a lightly oiled baking sheet. Top each piece with 1 tsp sauce (save remaining sauce for serving); spread to coat evenly. Mound tops with walnut mixture, pressing to adhere (no need to coat the undersides). Roast on top rack until fish is opaque and cooked through, 8-10 minutes.
7. While fish roasts, heat a large drizzle of oil in the pan used for walnuts over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 2-4 minutes. Add garlic and ¼ tsp oregano (½ tsp for 4 servings). Cook, stirring, until fragrant, 1-2 minutes more. Taste and season with salt and pepper if desired.
8. Fluff rice with a fork; stir in half the scallion greens, remaining lemon zest and a drizzle of olive oil. Season with salt and pepper. Divide sea bass, asparagus and rice between plates. Drizzle remaining sauce over fish and sprinkle with remaining scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon or cod for Chilean sea bass. Adjust cooking time as needed since thinner fillets may cook faster.

What can I use instead of sour cream?

You can use Greek yogurt or crème fraîche for a similar tangy flavor and creamy texture.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.