Crispy skin, tender and flaky fish! These pan-seared sea bass fillets served with brown butter parsley sauce taste like something you would eat at a five-star restaurant.
Preparing this 10-minute dinner is a breeze! It's quick, easy, and requires minimal prep. The key to a fantastic result lies in following the necessary steps below.
Pan seared sea bass with skin
The best way to cook sea bass is to pan-sear it in oil on medium-high heat. This ensures crispy skin and tender, flaky flesh that's flavorful.
Keep it simple with just salt and black pepper to let the fish's natural taste shine. Pair it with a bottle of white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay for a delicious dinner. Cheers!
Related recipes: pan seared garlic butter cod and easy cod piccata.
Quick tips before you start cooking
I've found the secret to getting the best pan-seared sea bass is following these simple tips below. This can also be applied to various types of white, firm fish.
- Use a non-stick pan, skillet, or well-seasoned cast iron skillet for best results.
- Pat the fish dry with paper towels before seasoning and placing it in the hot pan. This step is crucial and helps minimize oil splatter, making cleanup easier.
- Score the fish's skin to stop it from curling up when frying.
- Ensure your oil is hot (covering the bottom of the pan) but not smoking before adding the fish to the pan.
- Do not overcrowd the pan: Cook one or two at a time. Be prepred to cook in batches if need be. Adding too many fillets at a time to the hot oil will lower the temperature of the oil and you won’t get that perfect sear.
Why you will love this recipe
Quick and easy: searing sea bass is one of the fastest ways to cook this delicate fish. It only takes a few minutes per side to get crispy, golden skin and perfectly flaky flesh.
Perfect for a light dinner: This white fish is a light and healthy protein option, making it perfect for those looking for a lighter meal or trying to eat more seafood.
Impressive seafood dinner: I served this pan seared sea bass on a bed of homemade brown butter parsley sauce. It was so delicious. While it is not shown in the final photo, I paired the fish with Parmentier potatoes and sauteed broccolini. This recipe is perfect for impressing your family or guests without spending too much time in the kitchen.
Versatile: While I like to keep the seasoning simple when making this dish, you can add more flavors to this fish. Play around with any other seasoning or flavor you prefer. I have an all-purpose fish seasoning recipe you can check out.
What you will need
You will need the following ingredients to cook this delicate yet delicious white fish. Additionally, you will also need a sharp knife and a fish slice spatula to make the cooking hassle-free for you.
Sea bass fillets with skin: I used a regular sea bass, not a Chilean sea bass (Patagonian toothfish). It is inexpensive, sustainable and easily sourced.
Olive oil: substitute with avocado oil or sunflower oil or a combination of olive oil and butter. You may use extra virgin olive oil but be aware that it may alter the taste of the fish lightly.
Salt: cooking salt or sea salt
Black pepper
Lemon wedges to serve: This is a must when serving this fish. A squeeze of fresh lemon juice brightens the flavors in a way nothing else can. You can use lime juice instead if you prefer.
Fish sauce to serve: If you're looking for delicious ways to serve your fish, I have some fantastic fish sauce recipes you'll love. These recipes perfectly complement white fish and include options like lemon caper butter sauce, parsley sauce, lemon butter sauce, basil pesto sauce, and creamy dill sauce.
How to pan sear sea bass
Place the fish fillets on a chopping board one at a time and score the skin three to four times, depending on the length of the fillets.
Pat the fish fillets dry with a paper towel, then season both sides (of the fillets) with salt and freshly ground black pepper.
Heat olive oil on medium-high heat, once the oil is shimmering but not burning or smoking.
Add the sea bass fillet skin side down in the hot oil. Immediately press down on the fish with a fish slice to prevent it from curling up and cooking the skin evenly.
Cook for 3 minutes without moving it around the pan or until the skin is golden and crispy (you can see this around the fish's edges). Carefully flip the fish and cook for another 1-2 minutes. Remove the fish from the hot pan and serve immediately.
Watch how to make it
What to serve with it sea bass
There are many ways to serve this beautifully cooked fish, and here are a few of my favorites.
Pair it with your favorite sauce, like the ones mentioned above, and some buttery mashed potatoes, herby boiled potatoes, pan-fried gnocchi with spinach or garlic butter smashed potatoes for a comforting and satisfying dinner.
For a more elegant meal, serve the sea bass on creamy risotto or pasta such as spaghetti arrabbiata, pink sauce pasta, or mascarpone pasta.
It is perfect with rice as well, cilantro lime rice, garlic rice, chimichurri rice, seasoned rice, and many more.
For a low-carb option, serve the sea bass over a bed of cauliflower rice or creamy mashed cauliflower and sauteed veggies.
How to store and reheat
This is best served fresh. However, if you have any leftovers, place it in an airtight container and store in the fridge for up to four days.
Reheat leftovers in the oven or air fryer. Ensure they come to room temperature before reheating to avoid overcooking the fish or drying out.
More seafood recipes you will love
Pan seared Sea Bass
Ingredients
- 2 90g Sea bass fillets with skin
- 2½ Tablespoons Olive oil
- Salt and black pepper
- Lemon wedges to serve
Instructions
- Place the fish fillets on a chopping board one at a time and score the skin 3 to 4 times, depending on the length of the fillets.
- Pat the fish fillets dry with a paper towel, then season both sides (of the fillets) with salt and freshly ground black pepper.
- Heat olive oil on medium-high heat, once the oil is shimmering but not burning or smoking.
- Add the sea bass fillet skin side down in the hot oil. Immediately press down on the fish with a fish slice to prevent it from curling up and cooking the skin evenly.
- Cook for 3 minutes without moving it around the pan or until the skin is golden and crispy (you can see this around the fish's edges). Carefully flip the fish and cook for another 1-2 minutes. Remove the fish from the hot pan and serve immediately.
Notes
- Use a non-stick pan, skillet, or well-seasoned cast iron skillet for best results.
- Pat the fish dry with paper towels before seasoning and placing it in the hot pan. This step is crucial and helps minimize oil splatter, making cleanup easier.
- Score the fish's skin to stop it from curling up when frying.
- Ensure your oil is hot (covering the bottom of the pan) but not smoking before adding the fish to the pan.
- Do not overcrowd the pan: Cook one or two at a time. Be ready to cook in batches. Adding too many fillets at a time to the hot oil will lower the temperature of the oil and you won’t get that perfect sear.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious seafood recipe you can make at home in 15 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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