Crispy Pan-Seared Bass

Crispy Pan-Seared Bass

Golden, crackling skin gives way to tender, flaky bass in under 20 minutes.

Total 20 min Makes 4 servings Calories 320/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Fish, Dairy

This pan-seared bass relies on a dry fillet, a hot skillet, and patience to render perfectly crisp skin while keeping the flesh moist and delicate. A quick butter and lemon finish adds brightness, making it a light, elegant option for weeknight dinners or a simple dinner party main.

Ingredients

  • 4 sea bass fillets, skin-on (about 6 ounces each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons neutral oil, such as grapeseed or canola
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme
  • 1/2 lemon, cut into wedges
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Pat the bass fillets completely dry with paper towels, especially the skin side, then let them sit at room temperature for 10 minutes.

  2. Season both sides of the fillets evenly with salt and black pepper.

  3. Heat the oil in a 9-inch skillet over medium-high heat until shimmering and just beginning to smoke.

  4. Lay the fillets skin-side down in the skillet, pressing gently with a fish spatula for the first 10 seconds to prevent curling.

  5. Sear undisturbed until the skin is deeply golden and crisp and releases easily from the pan, about 4 minutes.

  6. Flip the fillets, then add the butter, smashed garlic, and thyme sprig to the skillet.

  7. Cook on the flesh side, spooning the melted butter over the fillets, until the fish is opaque and just cooked through, about 2 minutes.

  8. Transfer the fillets to plates skin-side up, squeeze fresh lemon juice over the top, and garnish with chopped parsley before serving.

Rate this recipe

★ 3.3 (1)

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    Crispy Pan-Seared Bass

    This pan-seared bass relies on a dry fillet, a hot skillet, and patience to render perfectly crisp skin while keeping the flesh moist and delicate. A quick butter and lemon finish adds brightness, making it a light, elegant option for weeknight dinners or a simple dinner party main.

    20 min 4 servings 320 cal

    Ingredients

    • 4 sea bass fillets, skin-on (about 6 ounces each)
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons neutral oil, such as grapeseed or canola
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, smashed
    • 1 sprig fresh thyme
    • 1/2 lemon, cut into wedges
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      Pat the bass fillets completely dry with paper towels, especially the skin side, then let them sit at room temperature for 10 minutes.

    2. 2

      Season both sides of the fillets evenly with salt and black pepper.

    3. 3

      Heat the oil in a 9-inch skillet over medium-high heat until shimmering and just beginning to smoke.

    4. 4

      Lay the fillets skin-side down in the skillet, pressing gently with a fish spatula for the first 10 seconds to prevent curling.

    5. 5

      Sear undisturbed until the skin is deeply golden and crisp and releases easily from the pan, about 4 minutes.

    6. 6

      Flip the fillets, then add the butter, smashed garlic, and thyme sprig to the skillet.

    7. 7

      Cook on the flesh side, spooning the melted butter over the fillets, until the fish is opaque and just cooked through, about 2 minutes.

    8. 8

      Transfer the fillets to plates skin-side up, squeeze fresh lemon juice over the top, and garnish with chopped parsley before serving.