Roxie’s Recipes (for the Lazy Cook)

Sea bass is a lovely buttery fish that can be difficult to find on occasion. When I was lucky enough to come across some this week, I jumped on the chance to treat the occupants of Harridge House to something extra special. Served with my parmesan topped asparagus on the side. Roxie’s back!

  • Chilean sea bass filets
  • Asparagus
  • Panko bread crumbs
  • Lemon pepper seasoning
  • Parmesan cheese flakes
  • Garlic salt
  • Olive oil, extra light
  1. Preheat oven to 350°. Clean the asparagus and cut off roughly the bottom 2”. Using an oil spritzer to lightly coat the asparagus, then dust with garlic salt and scatter the flakes of parmesan over the top. Cover lightly with aluminum foil and bake for 20 minutes.
  2. Pour a bit of olive oil into a small dish and add a generous dash of lemon pepper. Use a basting brush to distribute the mixture evenly over the sea bass.
  3. Pour a layer of Panko bread crumbs onto a place, then press the sea bass filets firmly into the crumbs to coat each side.
  4. Using a non-stick pan, fry the filets for 5-7 minutes on each side, depending on the thickness of the filets.
  5. Shown here served with white rice. Not shown: a lovely glass of pinot grigio on the side.

Now, Sunday at 9pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: If you happen to miss it for some reason, they will re-air it next Friday at 8pm.

Need to catch up on previous episodes? You can now catch Secrets of Harridge House on! Or go to or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.