Sun-Dried Tomato-Crusted Sea Bass with Arugula Pasta

Recipes by Elizabeth L. Mandelbaum and Alyssa D. Berlín

Pareve / Serves 4-6


4-6 sea bass fillets, skinless

½ cup almond flour

cup dry sun-dried tomatoes

1 tablespoon olive oil




5 tablespoons extra-virgin olive oil, divided

1 onion, diced

3 cloves garlic

3½ tablespoons balsamic vinegar

4 tablespoons sun-dried tomatoes in oil



1 (12-16-oz) box penne pasta, cooked and drained according to package directions

¼ cup toasted walnuts (see note)

½ cup arugula


Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a food processor fitted with the S-blade, pulse together the almond flour and dry sun-dried tomatoes. Gently mix crumble mixture with oil. Season with salt and pepper.

Place fish on the prepared baking sheet; top with crumbs.

Bake for 15 minutes until golden brown.


In a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and the garlic; cook for 5-7 minutes.

Add the balsamic vinegar; cook for 2 minutes. Add the sun-dried tomatoes in oil; cook for an additional minute.

Transfer the sauce and remaining 3 tablespoons of oil to a container or bowl. Using an immersion blender, process the sauce until smooth. Season with salt.


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