Parmesan-Bread Sea Bass with Parsley Mayonnaise
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Breading
1 Large egg
Salt and freshly ground black pepper
1/3 cup all-purpose flour
2/3 cup of fine fresh bread crumbs, made from Italian white bread
1/3 cup finely grated Parmigiano-Reggiano
4 fillets (4 to 6 ounces each) sea bass, true cod, monkfish or black cod
3 Tbls extra virgin olive oil
Parsley Mayonnaise (recipe follows)
Put the flour in a pie plate and the egg in another one. Whisk the egg with 1 tablespoon water and a large pinch of salt and pepper. Combine the breadcrumbs and Parmigiano-Reggiano in a third pie plate mix well. Dip both sides of the fillets in the flour and shake off any excess. Dip the fillets in the egg and let the excess drip off. Coat in the breadcrumb mixture and place on a rack. Repeat with remaining fillets.
Heat the oil over medium-high heat until hot but not smoking. Sauté the fillets until golden brown, 3-4 minutes per side, turning once. Serve immediately with Parsley Mayonnaise on the side.
Parsley mayonnaise - (makes ¾ cup)
¾ cup prepared mayonnaise
2 tablespoons minced Italian flat leafed parsley
1 large shallot, Minced
1 teaspoon grated lemon zest
Combine mayonnaise, parsley, shallot and lemon zest and mix well.
Set aside for one hour to let flavors meld.
