Thursday, August 10, 2017

Recipe of The Week: Pan-Seared Sea Bass

Rich and meaty, sea bass is quickly becoming one of our favorite summer fish dishes.  Fish in general is a perfect summer meal and can be ready in less than 30 minutes.


Pan-Seared Sea Bass


1 pint cherry tomatoes
6 basil leaves, sliced into thin strips
1/8 teaspoon fresh thyme
1/2 cup olive oil
2 tablespoons balsamic vinegar
1/2 lemon, juiced
salt and black pepper
2 sea bass fillets, about 1 pound in total (I like to have mine skinned)
2 tablespoons olive oil, divided
white pepper


In a bowl, combine cherry tomatoes, basil, thyme, olive oil, vinegar and lemon juice. Season with salt and black pepper.  Toss gently and set aside to room temperature.

Preheat oven to 400F.  Line a baking sheet with parchment paper.

Pat sea bass with a paper towel and brush with 1 tablespoon olive oil.  Season with salt and white pepper.

Heat a frying pan to medium high heat and add 1 tablespoon olive oil.  Heat until oil swirls easily in pan.

Carefully place sea bass in pan and saute for 2-3 minutes per side (I like mine slightly golden in color). Place fish on baking sheet and place in oven to bake for 4-6 minutes or until fish is cooked through and moist.

To Serve: Divide and spoon cherry tomato vinaigrette in center of each serving plate and carefully transfer bass fillet on top.  

Notes:  Also serve with fresh asparagus or green beans.