Sea Bass with a Pine Nut Crust

Sea Bass with a Pine Nut Crust

Pine nut crusted sea bass


Happy New Year everyone. It is the season to eat lighter food, so this is a perfect opportunity to roll out one of my favourite fish dishes. This dish is packed full of many different flavours making it incredibly satisfying. The crust is made ahead and rolled between two sheets of baking paper. It is left to harden in the fridge, so this can be prepared ahead. It’s served with pickled shallots, pureed and honey roasted parsnips plus some mash. If you’re trying to cut back this month a little, just omit the mash and serve a large piece of fish.


  • 150g per person, skinless Sea Bass (or any white fish)
  • Pine nut crust

  • 100g Pine Nuts
  • 50g Butter
  • 1 Tbsp chopped Parsley
  • 1 Clove Garlic
  • Pickled Shallots

  • 2, diced Shallots
  • 2 Tbsp Sugar
  • 2 Tbsp Red wine vinegar
  • 150ml Red wine
  • 500g, chopped Parsnips
  • 400ml Milk
  • 2 Tbsp Honey


  1. Chop the pine nuts finely by hand. Mix with the butter, parsley and garlic. Season with salt and pepper. Roll out between two pieces of parchment until 2mm thick. Place in the fridge for at least 30 minutes to harden.
  2. For the shallots, sweat them in some oil. Then add the remaining ingredients and boil until sticky.
  3. For the parsnips, simmer 400g in the milk and then puree. Season with white pepper and salt. Reserve 100g, chop into large cubes. Cook in a pan with a knob of butter for 10 minutes. Add the honey and cook for a further minute until sticky.
  4. Preheat the grill. Cook the fish for one minute per side. Cut the crust out to fit the fish, place this on the fish. Grill until golden brown.


  1. I LOVE the idea of a pine nut crust. I can close my eyes and imagine that first bite with the crunch of the crust and the melting softness of the fish.

    Happy New Year to you all!

  2. A genius idea to add the nutty, buttery crust to the fish, a combination that adds flavor and texture .

  3. Delicious with a pine nut crust. What time is dinner I will be right over? Wishing you a super 2015 and looking forward to many more recipes for Fine Dining at home.

    • Dave Crichton

      Thanks Bam, I’m off to India a lot in January. I’ll see what inspiration I can pick up, apart from curried eggs for breakfast!

  4. Happy new year!
    I love fish with a crust and this seabass and pinenut combination sounds really delicious. The pickled shallots bring the right flavour and colour contrast to the dish.
    Wish you an inspiring 2015!

  5. Great looking dish as usual Dave! Love the pickled shallots and it’s the best side to the fish, sounds delicious!

  6. Hi Dave, I love sea bass and this looks great. I’ve never tried fish with pine nuts yet, so that is something to put on my list.

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