Crabmeat Crusted Chilean Sea Bass - cooking recipe

Ingredients

1 lb chilean sea bass fillet (we used a fillet about 1 1/2-inch thick)
8 ounces fresh crabmeat
4 -8 ounces unsalted butter (room temperature)
3 ounces panko breadcrumbs (Japanese bread crumbs)
1 ounce chopped parsley
1/4 cup finely-diced red bell pepper
1/4 cup finely-diced yellow bell pepper
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice

Preparation

To make crabmeat crust, whip butter in electric mixer at high speed until it turns white and fluffy.
Add crabmeat, parsley, red and yellow bell pepper, white pepper, salt, cayenne, and lemon juice until fully incorporated.
Slowly add Panco while mixing on low speed.
Roll crust between parchment paper until 1/2\" thick.
Remove top layer of parchment paper and lay fish fillet on top of crust.
Cut crust along the outline of the filet.
Flip fish over onto nonstick baking pan and peel away parchment paper.
Broil until golden brown, approximately 3-5 minutes.
Finish cooking in 375 degree oven until fish is moist and flaky, approximately 20 minutes.