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Pan-Seared Sea Bass

Created by
  Published on April 13th, 2022
  Reading time: < 1 minute
  Last modified May 16th, 2022
Pan-seared sea bass
ChefRhonda PlataDifficultyIntermediateRating
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This 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.

Yields1 Serving
Prep Time5 minsCook Time9 minsTotal Time14 mins

Ingredients

 7 oz sea bass fillet
  tsp sea salt
 1 tsp extra virgin olive oil(divided)
 1 tsp capers(drained, patted dry)
 1 tsp fresh chives(chopped)
 1 tsp lemon juice

Directions

1

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.

2

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.

3

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.

4

Plate the sea bass and top with the capers, chives, and lemon juice. Enjoy!

Ingredients

Ingredients

 7 oz sea bass fillet
  tsp sea salt
 1 tsp extra virgin olive oil(divided)
 1 tsp capers(drained, patted dry)
 1 tsp fresh chives(chopped)
 1 tsp lemon juice

Directions

Directions

1

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.

2

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.

3

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.

4

Plate the sea bass and top with the capers, chives, and lemon juice. Enjoy!

Pan-Seared Sea Bass

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