Walnut Panko Crusted Chilean Sea Bass

Walnut Panko Crusted Chilean Sea Bass

The delicious, earthy richness of walnuts, combined with wild rice and panko breadcrumbs, come together to give a surprising crunch to buttery sea bass. 


  • 5 6-ounce Chilean sea bass steaks, 1" thick
  • 1-5 cups wild rice grains, as needed
  • 1 cup parsley, chopped
  • 1 cup lemon juice, fresh squeezed
  • 1 cup California walnuts, roasted, chopped
  • 6 cups panko breadcrumbs
  • Flour, rice or general purpose, as needed for dusting
  • 6 eggs, whipped, for dipping 


  1. Preheat oven to 350°F.
  2. Slice Chilean sea bass into 5 - 6-ounce steaks, approximately 1-inch thick.
  3. Combine 1 cup cooked, wild rice grains with 2 teaspoons of the parsley-lemon juice mixture (2 tespoons lemon juice, 2 teaspoon parsley) and 1 tablespoon walnuts, chopped and roasted.
  4. Slice a horizontal 3-inch pocket on the side of the seabass to go as far as possible across the width of the face of the sea bass.
  5. Fill the sea bass with the Chimichurri Wild Rice grains.
  6. Lightly dust the stuffed, filled sea bass with flour (rice flour)
  7. Dip in egg batter (2 whole eggs to 1 cup milk)
  8. Roll the stuffed sea bass in the chopped, roasted, walnut and panko breadcrumb mixture and then lightly pan fry until golden brown.
  9. Finish slow cooking in the 350°F oven.
  10. Allow to roast 10-12 minutes until golden brown and thoroughly heated internally to 120°F - 140°F.
  11. Serve with seasonal pencil asparagus tied in a blanched, scallion bow.