Pan-Seared Sea Bass
ChefRhonda PlataDifficultyIntermediateThis recipe goes light on the seasoning, letting the fish shine. Oil-crisped capers add a salty tang, and lemon juice brings out the clean flavor of this flaky white fish, while chives add freshness. Try serving with roasted Brussels sprouts and a creamy keto cucumber salad.
Servings 1
Serving size 7 oz sea bass fillet
Net Carbs
- Amount Per Serving
- Calories 234
- % Daily Value *
- Total Fat 9g12%
- Protein 37g
- Total Carbohydrate 1g1%
- Dietary Fiber 0g
- Total Sugars 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pat the sea bass dry and score the back of the skin about 4 to 5 times to prevent the skin from curling up when cooking. Season with salt.
In a skillet over medium heat, add half the oil and then add the dried capers. Cook until crispy, about 2 to 3 minutes. Remove and set aside.
In the same skillet, over medium heat, add the remaining oil and then add the sea bass skin side down. Cook for 3 to 4 minutes, then flip and cook for an additional 1 to 2 minutes or until cooked through.
Plate the sea bass and top with the capers, chives, and lemon juice. Enjoy!
Ingredients
Ingredients
Directions
Directions
Pat the sea bass dry and score the back of the skin about 4 to 5 times to prevent the skin from curling up when cooking. Season with salt.
In a skillet over medium heat, add half the oil and then add the dried capers. Cook until crispy, about 2 to 3 minutes. Remove and set aside.
In the same skillet, over medium heat, add the remaining oil and then add the sea bass skin side down. Cook for 3 to 4 minutes, then flip and cook for an additional 1 to 2 minutes or until cooked through.
Plate the sea bass and top with the capers, chives, and lemon juice. Enjoy!
Notes
