There are numerous cooking methods regularly used for preparing sea bass, but pan-searing helps to ensure the outside of the fish is well-browned and slightly crispy while keeping the center portion moist and flavorful. For a full meal, pair pan-seared sea bass with sautéed spinach or tomato salad and a glass of crisp, dry white wine like sauvignon Blanc, fume Blanc or an oak-rich Riesling.
Step 1
Combine 1 tbsp. unsalted butter and 1 tbsp. extra virgin olive oil in a small saucepan or measuring cup. Heat the mixture over low heat on the stove or in the microwave to melt the butter and stir to combine.
Step 2
Pour the butter and oil mixture over the sea bass in a mixing bowl and lightly toss the sea bass to coat. Season the sea bass on both sides with coarse sea salt and freshly ground black pepper to taste.
Step 3
Add 1/2 tsp. extra virgin olive oil to a large sauté pan and heat the oil over medium high heat until just barely smoking.
Step 4
Place the sea bass in the sauté pan. Cook the sea for 4 minutes on each side without moving the fish for medium-rare cooked fish. For more well done sea bass, cook the fish for 6 minutes on each side.
Step 5
Remove the sea bass from the sauté pan with a fish spatula and transfer it to a warm serving plate. Allow the fish to rest at room temperature for 5 minutes before serving it.
Tips and Warnings
- For a bit of extra flavor, add one clove of freshly chopped garlic to the butter and extra virgin olive oil mixture before tossing the fish in it. Serve sea bass with a lemon or lime wedge for squeezing. Citrus juice can add flavor without additional fat or salt.
Things You'll Need
- 1 tbsp. unsalted butter
- 1 tbsp. extra virgin olive oil, 1/2 tsp. for heating
- Small saucepan or measuring cup
- Raw sea bass filet or steak, approximately one-inch thick
- Mixing bowl
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- Large sauté pan
- Fish spatula
- Warm serving plate
- 1 clove freshly chopped garlic
- Lemon or lime wedge
References
- "Fish: The Complete Guide to Buying and Cooking"; Mark Bittman; 1999
- "Fish and Shellfish"; James Peterson; 1996
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