Serves: 2Prep time: 10 minutes Cook time: 15 minutes
Ingredients
- 2 sea bass fillets
(about 6 oz each), skin-on
- 1 tbsp olive oil
- Salt and freshly
ground black pepper
- 1 cup cherry
tomatoes, halved
- 1 tbsp nonpareil
capers, drained
- 1 clove garlic,
minced
- Juice of half a
lemon
- 1 tbsp fresh dill,
chopped
- 1 tbsp fresh
parsley, chopped
- For serving
(optional):
Cooked quinoa or couscous, blanched asparagus.
Instructions
1.
Prepare the Fish: Using paper towels, pat the sea bass fillets
completely dry on both sides. Season generously with salt and pepper.
2.
Sear the Bass: Heat the olive oil in a non-stick skillet over
medium-high heat until the oil is shimmering but not smoking. Place the fillets
in the pan, skin-side down. Immediately press down gently on the flesh
with a spatula for 10 seconds to ensure the skin makes full contact with the
pan and doesn't curl.
3.
Cook Undisturbed: Let the fish cook, untouched, for about 4–5
minutes. You will see the cooked white flesh creeping up the sides. When the
skin is golden brown and releases easily from the pan, flip carefully.
4.
Finish Cooking: Cook for another 1–2 minutes on the flesh side
until the fish is opaque and just cooked through (internal temp should reach
135-140°F). Remove the fillets to a plate.
5.
Make the Salsa: Reduce the heat to medium. To the same pan,
add the cherry tomatoes, capers, and garlic. Sauté for 2–3 minutes until the
tomatoes just begin to soften and blister.
6.
De-glaze: Pour in the lemon juice, scraping up any
browned bits. Stir in the fresh dill and parsley.
7.
Serve: Spoon the warm tomato-caper salsa directly over the crispy
sea bass. Serve immediately, perhaps alongside lemon quinoa and asparagus as
pictured.