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.
- Sea bass fillets
- 2 Tbsp. neutral cooking oil like canola, grapeseed or avocado
- Kosher salt
- Freshly cracked black pepper
- 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.
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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.