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Baguette as a paper-thin crust

Here, this technique is used with sea bass, but it can be done with many types of fish (preferably skin-on fillets). It is a nice and simple way to give fish a crispy crust. You can vary the result almost endlessly by trying different types of bread. 

Makes 10 pieces.

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Allergens and dietary requirements

  • Fish
  • Gluten
  • Pescetarian

Ingredients

1
sourdough bread, pre-baked
10
sea bass fillets, skin on
as needed
salt and pepper

Scale recipe

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