My wife and I love the delicate flavor and firm texture of sea bass. And, the key to cooking sea bass fillets is to use high heat and to not overcook the fillets. A quick pan sear on both sides of the fish is all that’s needed.
Ingredients:
- Sea bass fillets
- 2 Tbsp. neutral cooking oil like canola, grapeseed or avocado
- Kosher salt
- Freshly cracked black pepper
Method:
- It’s important to pat dry the sea bass fillets with a paper towel so the fillets saute rather than steam.
- Season the sea bass fillets on both sides liberally with kosher salt and pepper.
- Coat the base of a non-stick skillet with the oil then place the pan over high heat. Get the oil ripping hot before adding the sea bass to the pan.
- Carefully (the oil is hot!) place the sea bass fillets into the hot pan, skin side down. Don’t crowd the pan. Cook for 4-5 minutes until the skin is nicely browned and crispy (see photo above).
- Carefully turn the fillets over and cook for another 1-2 minutes, until the flesh becomes opaque.
Serve the fish fillets with your favorite sauce and sides. I like to serve sea bass with Asian ponzu-yuzu.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website
[nextcode_gallery id_gallery=”4″]
