sea bass Easy recipe

This easy pan-seared sea bass recipe is a little taste of the Mediterranean in one pan! And it comes together in just 15 minutes.

Season the sea bass. Sprinkle kosher salt on both sides of the fish (4 6-ounce sea bass fillets, each about 1 ½ inches thick). Set aside for now.

  • Step 1

    Make the spice mixture. In a small bowl, combine the spices to make the spice mixture. (You need ½ tablespoon ground coriander, ½ tablespoon garlic powder, 1 teaspoon Aleppo pepper or Sweet Spanish Paperika, 1 teaspoon Ground cumin, and ½ teaspoon black pepper.) Set the spice mix aside as well.

  • Step 2

    Cook the vegetables. In a skillet, heat 2 tablespoons of olive oil over medium high heat until shimmering. Add 1 chopped red bell pepper, 1 chopped green bell pepper, 3 chopped shallots, and 4 cloves of minced garlic. Season with kosher salt and 1 teaspoon of the spice mixture. Cook, stirring regularly, for about 5 minutes or until the peppers have softened. Turn the heat to low, and stir in ½ cup pitted and chopped kalamata olives. Leave the veggies on low heat to continue cooking while you cook the fish.

  • Step 3

    Pan-sear the sea bass. Pat the fish dry and season with the remaining spice mixture on both sides. Heat ¼ cup extra virgin olive oil in a large skillet (I recommend using cast-iron) over medium-high heat until shimmering. Once the oil is hot enough, add the fish to the pan. Manage your heat so it does not burn. Push down on the thickest part of each fillet for about 30 seconds. Then let the sea bass cook undisturbed for 4 to 6 minutes, until nicely browned. Carefully turn the fish over with a spatula and cook the other side for 3 to 4 minutes until it also browns nicely.

  • Step 4

    Serve. Remove the fish from the heat and immediately squeeze the juice of half a lemon all over it. Spoon the vegetable medley on top and serve hot.

    Source: https://www.themediterraneandish.com

Simple Grilled Sea Bass Marinated in Sake

INGREDIENTS

  • 4 pieces of sea bass, about 4 to 6 ounces each

    1/2 cup/120 mL sake

    1/4 cup/60 mL oil

    2 tablespoons/30 mL soy sauce

    2 tablespoons/30 mL sugar

    2 tablespoons/30 mL fresh ginger (minced)

    2 cloves garlic (minced)

    1 teaspoon/5 mL black pepper

Steps to Make It

  1. Place sea bass pieces in a shallow glass dish.

  2. In a small bowl, combine all marinade ingredients.

  3. Pour mixture over fish, cover, and allow to marinate in the refrigerator for 3 to 12 hours.

  4. Preheat grill for medium-high heat.

  5. Remove fish from glass dish and discard marinade.

  6. Place fish on grill and cook for 10 to 12 minutes, turning once.

  7. When fish is opaque and flakes easily, remove from heat and serve.

Source: https://www.thespruceeats.com

Sea Bass Fillet fried in Brown Butter, Lemon and Garlic

Ingredients

  • 8 - 10 baby potatoes

  • 1/2 cup frozen peas

  • 2 sea bass fillets, boned and de-scaled

  • 20 g salted butter

  • 1 lemon, halved with the pips taken out

  • 2 garlic cloves, sliced

  • olive oil

  • salt

  • pepper

  • parsley

  • lettuce leaves, chopped

Instructions

  1. Put the baby potatoes in a microwavable dish. that has a lid, with a couple of spoons of water. Cook for 1 minute per potato. Drain and let cool for 2 - 3 minutes. Slice the potatoes.

  2. Cook the peas in the microwave - about 2 - 3 minutes.

  3. Heat some oil with some salt and pepper in a frying pan. Add in the slice potato. Let them cook until crispy - it will take just a couple of minutes. Remove from the pan on to plate while you fry the fish.

  4. Add half the butter to the pan. When it has melted and browned, add in the fish skin side down. Spoon some of the browned butter over the fish. Let cook for a couple of minutes then add in the garlic, the remaining butter and squeeze half a lemon over the pan. Again spoon some of the sauce over the fish. Let cook for another two minutes.Turn the fish over just for a quick minute before serving skin side down on plates. Spoon some of the butter over the fish.

  5. Serve with half the potato, peas, salad leaves and a lemon wedge.

    Source: http://twimii.com/recipes