Dredging simply means coating it in the flour mixture, and shaking off any excess. You should have a nice, thin coat of flour, salt, and pepper that covers every square inch of the surface of the fish. The butter gives it a rich, golden color, while the olive oil makes it crispy.
Mixing the two is my favorite way to pan-fry almost anything. The fish will only take about minutes to cook on each side, if you are using thin pieces of sea bass I used frozen Barramundi. First, add some white wine to deglaze the skillet. I recommend a dry white wine, such as pinot grigio or sauvignon blanc. Immediately after you add it, use a wooden spoon to help stir up any browned bits from the bottom of the pan. Then, continue heating over medium-high heat until almost all the liquid has evaporated.
Add some finely minced garlic and a mixture of fresh chopped herbs to the pan — I used oregano, thyme, and parsley. It would be great on chicken, steak, salmon, plain on a spoon, mixed into pasta… the possibilities are endless. Please comment below and Rate this Recipe! Your email address will not be published.
This site uses Akismet to reduce spam. Learn how your comment data is processed. I made this today for my family of 4. It was so simple to make but came together like a top restaurant recipe.
The flavours in the sauce really are delicious. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more.
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Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Home Recipes Collection Sea bass recipes. Sea bass recipes. Share on facebook. Brush a large frying pan with a little sunflower oil and heat over a medium-high heat.
Add the fish, skin-side down, and cook for 3 mins. Reduce the heat to low, brush the top of the fillets with the remaining sunflower oil, turn over and cook for 2 mins until just cooked through. You may need to cook in 2 batches. Toss the tarragon with the watercress, mangetout, vinegar and half the olive oil; season. Pile the crushed potato mix onto a warm serving plate, top with the fish, then the watercress salad.
Drizzle with the remaining oil and serve immediately. See more Sea bass recipes. Hi Roberta, Any high smoke point oil will do. Safflower, sunflower, peanut, avocado oil, palm oil, corn oil all have high smoke points. I made this last night using a cast iron pan. I left the already scaled skin on the fish and dried it really well. I made risotto with fresh green beans. The whole dish was absolutely incredible! Your cooking times and temperatures are spot-on.
So tender, moist and delicious. The skin added a nice little crunchy texture too. Thank you for this fabulous recipe. Hi Celine, Thank you for sharing your success with this recipe. Our readers have been shocked at how well it comes out. Any high smoke point oil will work and you are correct that it is important to dry the fish well to get a nice sear.
You can also use avocado oil, canola oil, sunflower oil and others. Some olive oils have a higher smoke point and can be used in a pinch. You do not have to take the skin off if you prefer to leave it on. Hi Marty, I am not sure how that could happen. Here is the link: just copy it and email or text it to your kids. I am glad you enjoyed the recipe. I served it over risotto. Hi Connie, I am so glad you enjoyed the recipe. Thank you for sharing.
And I agree, this fish is perfect with risotto. Absolutely delicious! Thanks for the recipe. HI Mary, I am so glad you enjoyed this recipe. I agree it is especially great with a nice risotto. Wow, is all I can say! Living here in Costa Rica, Sea Bass is on every restaurant menu and is always a delicious choice.
But to make it at home??? Until I found your recipe! I bought frozen Corvina what they call Sea Bass at our Costco equivalent store. Usually I would bake it in foil but this recipe, with the crispy finish, was the best flavor and texture!
I love to cook but am terrible at making sauces. But this one was so easy and turned out amazing! That salty taste is the perfect finishing flavor. Truly this dish is company-worthy and it took me like 15 minutes to do the whole thing! Thank you for a healthy, delicious, and easy recipe! Hi Jack, I am so honored that you chose this recipe for your post-covid gathering.
My fingers are crossed that we are truly post Covid and can continue to enjoy meals together with loved ones. Thank you for your comments and faith in my recipes. Followed your recipe exactly, OMG. Best dinner ever. Hi Julia, I am so happy you enjoyed the recipe. Now you may want to try my Swordfish recipe or my Baked Fish recipe.
The Swordfish uses the same technique and the Baked fish is extremely versatile, lending itself to all sorts of variations. Hi George, can I tell you that you made my day! You are my new hero and I hope to still be cooking up a storm at 91, just like you.
And 2, Baked Fish with Almond, Panko and Parmesan Crust , which is a very easy weeknight meal that you can make with a variety of different fish. Thank you so much for writing in! Your email address will not be published.
Flexible technique Once you have the pan-searing, oven-finishing technique down for cooking thick-cut fish, you can experiment with different fish and a variety of sauces. What you need to know about Chilean sea bass Known as the filet mignon of fish, Chilean sea bass is a buttery, melt-in-your-mouth fish. Is Chilean sea bass sustainable? What about mercury levels? The bottom line The sustainability and environmentally sound fishing practices for Chilean sea bass have improved significantly in recent years, but there is more work to be done.
Prep 10 mins Cook 20 mins Total 30 mins. Instructions Heat your oven to degrees. Put wine, garlic, shallot, lemon juice and lemon zest in a small saucepan and bring to a boil. Reduce heat to low and whisk in 1 tablespoon of butter at a time.
Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside. Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side. Remove the pan from the stove and transfer to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through.
Plate the fish, drizzle with sauce and sprinkle with remaining 1 T fresh dill. Risotto with French green beans and dill. Kale salad with dates, parmesan cheese and almonds. Comments Lisa Giger says:. March 10, at am. Kim says:. March 10, at pm. August 3, at pm. Kim Pawell says:. Ashley says:. January 23, at am. January 23, at pm. Garnette says:.
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