Pan-Seared Sea Bass
Sea bass demands high heat and patience. The goal is a contrast between the brittle, salty skin and the delicate, flaking interior of the fillet.
Dryness is your most important ingredient
Moisture is the enemy of a crisp crust. Pat the fish fillets thoroughly with paper towels until they are bone-dry before seasoning.
- 10-inch stainless steel or cast-iron skillet
- Fish spatula
- Paper towels
- Tongs
What goes in.
- 2 (6 oz)sea bass fillets, skin-on
- 1 tbspneutral high-heat oil (grapeseed or avocado)
- 1 tbspunsalted butter
- To tastekosher salt
- 1 wedgelemon
Maintaining skin contact
When the fish hits the pan, the skin will want to curl. Use a fish spatula to apply firm, steady pressure for the first 30 seconds to force the entire skin surface to make contact with the hot metal.
The method.
Prep the fish
Score the skin lightly with a sharp knife in a crosshatch pattern to prevent buckling. Season both sides generously with salt just before cooking.
Heat the pan
Place the skillet over medium-high heat. Add the oil and wait until it shimmers and just begins to whisper smoke.
Sear the skin
Lay the fillets in the pan skin-side down. Press down with the spatula. Cook undisturbed for 4 to 5 minutes until the edges appear golden and the skin releases naturally from the pan.
Flip and finish
Add the butter to the pan. Flip the fillets gently. Cook for another 1 to 2 minutes, basting the flesh with the foaming butter until the thickest part flakes easily.
Rest
Transfer to a plate and squeeze fresh lemon juice over the skin immediately to maintain the crunch.
When it doesn't go to plan.
If the fish sticks when you try to flip it, it is not ready; give it another 30 seconds and try again.
Do not crowd the pan; if the fillets are too close, the steam will soften the skin instead of crisping it.
Room temperature fish cooks more evenly than fish pulled directly from the refrigerator.
The ones that keep coming up.
How do I know the fish is fully cooked?
The flesh should turn from translucent to opaque white. If you press the center of the fillet, it should offer slight resistance and begin to separate into clear flakes.
Can I use non-stick cookware?
You can, but you will struggle to achieve the same degree of crispness on the skin compared to cast iron or stainless steel.
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