Pan-Seared Sea Bass with Warm Tomato-Caper Salsa

 

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.