Macadamia Encrusted Sea Bass with a Creamy Mango Sauce

    40 min

    Sea bass fillets are seared, then baked with a seasoned crust of macadamia nuts and served with a delicious, creamy mango sauce. Serve with a light salad, potatoes, pasta or rice.

    174 people made this

    Serves: 4 

    • For the sauce
    • 1/2 ripe mango, peeled, seeded and diced
    • 125ml double cream
    • 1 teaspoon lemon juice
    • For the crust
    • 65g macadamia nuts, chopped
    • 4 tablespoons seasoned breadcrumbs
    • 1 teaspoon olive oil
    • 1/2 teaspoon black pepper
    • 1 pinch crushed chillies
    • For the sea bass
    • 450g fresh sea bass
    • salt and ground black pepper to taste
    • 2 cloves garlic, finely chopped
    • 1 tablespoon extra virgin olive oil

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a food processor, combine macadamia nuts, breadcrumbs, 1 teaspoon olive oil, black pepper and crushed chillies. Process until smooth. Preheat oven to 180 C / Gas 4.
    2. In a small saucepan over medium heat, combine mango, cream and lemon juice. Bring to the boil, reduce heat and simmer until thickened.
    3. Season fish with salt and black pepper. Heat 1 tablespoon olive oil and garlic in a large frying pan over medium heat. Sear the sea bass on both sides and remove from heat.
    4. Transfer fish to preheated oven and bake until cooked through. Cover the sea bass with macadamia crust and return to the oven until crust browns. Top with the mango cream sauce.

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    Reviews in English (145)


    Since I am a huge fan of (Chilean) sea bass, I made this recipe several times and played with it before reviewing. In my opinion, the macadamia/bread crumb crust is not worth the trouble. Even when I increased the macadamia nuts and decreased the bread crumbs, there still is no discernable taste that makes the several steps of making and applying the crust worth the effort. In the future I will just bake/broil/grill the sea bass and forget the crust. The mango cream sauce is another story. It is excellent and makes for a great presentation. I have made it several times with heavy cream and several with Crème fraiche. I have used slightly green mangos and ripe mangos. I prefer to use the ripe mangos and if you live in an area where you have an upscale market that sells Crème fraiche (pronounced “Krem fresh”) there is no comparison. Always use it versus regular heavy cream.  -  31 Jan 2004  (Review from Allrecipes US | Canada)


    Killer!! I used wild salmon filets, brushed them with garlic infused olive oil, sprinkled with red Hawaiian sea salt and black pepper, then applied the nut mixture directly to the fish and baked at 450 for 15 minutes. Turned out spectacular; fish was moist and crust was toasted and slightly crunchy. Omitted red pepper flakes from nut mixture, added freshly grated nutmeg and 1/4 tsp. of brown sugar. Do not process nut mixture until smooth; that would make a paste, which would be bad. Pulse the mixture until it is light and crumbly, with plenty of nut chunks left, then apply lightly to fish without packing. I used fat free half and half for the sauce, and added freshly grated nutmeg, 1/4 cup of mango nectar, and a splash of vanilla (the good stuff, please) to the mango sauce. With fat free dairy and lemon juice your sauce will often separate or curdle; I pureed it at the end of cooking to smooth this out. Served with saffron rice and steamed broccoli. Next time I will use lime juice instead of lemon, and add a splash of coconut rum to the sauce. This recipe is just too good to miss- Thank you Deanna!!!  -  24 Apr 2007  (Review from Allrecipes US | Canada)


    This is the best fish recipe I have ever prepared. I served it on a large white platter with the sauce poured across the middle of each piece and garnished with mache and add'l chopped macadamia nuts. To really jazz up the mango flavor since it's not always easy to find a real flavorful mango, I added 1/4 cup of mango nectar to the chopped mango (easily available at most grocers). Served it with orzo that I cooked in chicken broth with a splash of white wine, the juice of half a lemon, and some chopped parsley. An outstanding dish with great presentation and flavor.  -  02 Mar 2006  (Review from Allrecipes US | Canada)