Sea bass is a popular type of fish that is commonly sold in both frozen and fresh forms. There are numerous types of sea bass, including Chilean sea bass, black sea bass, Japanese sea bass and European sea bass, and though they are similar in texture and flavor, there are slight differences among the varieties. For the best results, buy the freshest sea bass you can find instead of focusing on a certain variety. Serve sea bass with an heirloom tomato salad, sautéed mushrooms and a glass of chardonnay, pinot grigio or pinot noir.
Sautéed Sea Bass
Step 1
Remove the sea bass fillet from the refrigerator one hour before you want to cook it. Keep the fish covered with plastic wrap or wax paper as it warms to room temperature.
Step 2
Season both sides of the fish with sea or kosher salt and freshly ground black pepper to taste.
Step 3
Heat the butter and extra-virgin olive oil in a large sauté pan set over high heat until the mixture is very hot but not smoking.
Step 4
Place the sea bass fillet in the sauté pan and cook it for five minutes.
Step 5
Flip the fish over with a fish spatula and cook it on the opposite side for five minutes.
Step 6
Transfer the fish to a serving platter or individual serving plate and top the fish with chopped fresh flat-leaf parsley. Garnish the plate with lemon wedges and serve the fish while hot.
Broiled Sea Bass
Step 1
Remove the sea bass fillet from the refrigerator one hour before you want to cook it. Keep the fish covered with plastic wrap or wax paper as it warms to room temperature.
Step 2
Preheat the broiler.
Step 3
Brush both sides of the sea bass with extra-virgin olive oil and season it with sea or kosher salt and freshly ground black pepper to taste.
Step 4
Place the fish in a broiler pan and cook it for eight minutes, flipping it over halfway through.
Step 5
Transfer the fish to a serving platter or individual serving plate and top it with chopped fresh flat-leaf parsley. Garnish the plate with lemon wedges and serve the fish while hot.
Baked Sea Bass
Step 1
Remove the sea bass fillet from the refrigerator one hour before you want to cook it. Keep the fish covered with plastic wrap or wax paper as it warms to room temperature.
Step 2
Preheat the oven to 400 degrees Fahrenheit.
Step 3
Brush both sides of the sea bass with extra-virgin olive oil and season it with sea or kosher salt and freshly ground black pepper to taste.
Step 4
Place the fish in a baking dish and bake it for 15 to 18 minutes or until slightly opaque and flaky when poked with the tines of a fork.
Step 5
Transfer the fish to a serving platter or individual serving plate and top it with chopped fresh flat-leaf parsley. Garnish the plate with lemon wedges and serve the fish while hot.
Tips and Warnings
- For extra flavor, season the fish with 1 tbsp. herbes de Provence along with the salt and pepper.
Things You'll Need
- 1-lb. sea bass fillet, approximately 1 inch thick
- Plastic wrap or wax paper
- Sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp. unsalted butter
- 1 tbsp. extra-virgin olive oil
- Large sauté pan
- Fish spatula
- Serving platter or individual serving plate
- 2 tbsp. chopped fresh flat-leaf parsley
- Lemon wedges, for garnish
- Broiler pan
- Baking dish
References
- "Fish and Shellfish"; James Peterson; 1996
- "Fish Without a Doubt"; Rick Moonen, Roy Finamore; 2008
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