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. (Here, sea bass with bread crust)

Baguette as a paper-thin crust

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sea bass fillets, skin on



salt and pepper



sourdough bread, pre-baked

Preparation method

  • Cut the bread into a square from which you will be able to cut slices to the size of the fillets.
  • Pack the bread in freezer bags and freeze.
  • Cut slices 3mm thick on the slicer and separate each slice with a layer of kitchen film.
  • Season the flesh side of the sea bass with pepper and salt and top with a slice of bread.
  • Press down gently, and fry the fish first on the bread side and then on the skin side.
  • Make sure that both sides are crispy, and pay attention to the level of doneness of the fish.

Serving suggestions

  • Gurnard on focaccia with sun-dried tomato.
  • Sardine on garlic bread.

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