Skillet Pan-Seared Sea Bass
A delicious and easy-to-make skillet pan-seared sea bass, perfect for a quick and healthy seafood dinner.
Equipment
- 1 cast iron skillet
- 1 tongs
- 1 spatula
Ingredients
Main Ingredients
- 4 sea bass fillets skin-on
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Finishing Touches
- 1 lemon juiced
- 2 tablespoons fresh parsley chopped
Instructions
Preparation
- Pat the sea bass fillets dry with a paper towel. Season both sides with salt and pepper.
- Place a cast iron skillet over medium-high heat. Add olive oil and heat until shimmering.
- Carefully place the sea bass fillets skin-side down in the skillet. Press down gently with a spatula to ensure even contact.
- Cook for about 4 minutes until the skin is crispy and golden brown. Flip and cook the other side for 3 minutes.
Serving
- Remove the fillets from the skillet. Squeeze lemon juice over the top and sprinkle with chopped parsley. Serve immediately.
Storage
- Place any leftover sea bass in an airtight container and refrigerate. Consume within 2 days for best quality.
Notes
Pro Tips: Ensure your skillet is preheated before adding the fish to prevent sticking and achieve a crispy skin.
Ingredient Substitutions: Try halibut or cod if sea bass is unavailable.
How to Serve: Pair with roasted vegetables or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator.
Make-Ahead Tips: Prepare your sea bass by seasoning ahead of time, then cook just before serving.
Ingredient Substitutions: Try halibut or cod if sea bass is unavailable.
How to Serve: Pair with roasted vegetables or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator.
Make-Ahead Tips: Prepare your sea bass by seasoning ahead of time, then cook just before serving.