Sea bass fillets are dipped in egg white, coated with buckwheat flour, and baked, using much less oil than frying. Buckwheat’s whole-grain texture makes the coating crisp and adds whole grains to the plate.
Mix the buckwheat flour with the salt and black pepper on a wide plate. Line a baking sheet with parchment paper.
Dip the sea bass fillets in the egg white, then press them into the buckwheat mixture to coat both sides.
Arrange the fillets on the baking sheet and bake in a preheated 200°C / 390°F oven for 18 minutes, until the coating is golden and the fish flakes easily with a fork.
Drizzle the baked fillets with olive oil and lemon juice. Sprinkle with parsley and serve.
If the fillets are not baked soon after coating, the buckwheat flour will absorb moisture and lose its crispness in the oven; bake them right away. Contains fish and egg.
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