Sea bass makes an elegant dinner but can be intimidating to cook. I’ve broken down step-by-step how to cook sea bass for perfectly flaky fish every time.
Give this recipe a try. It’s sure to impress.
Pan-Roasted Sea Bass with Edamame, Chive, Pomegranate & ROE Caviar
- 1.5 cups edamame shelled and steamed
- 1 Tbsp white miso
- 1/4 cup fresh cilantro leaves
- 1/8 cup fresh lemon juice
- 3 Tbsp extra-virgin olive oil
- 4 Tbsp water or more to make a purée
- 1/4 tsp Kosher salt
- 1/2 tsp freshly ground pepper
PAN-ROASTED SEA BASS
- canola oil for searing
- 16 oz sea bass fillets
- 2 Tbsp unsalted butter
- 1 Tbsp fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- ROE Caviar
- pomegranate seeds for garnish
- 2 tsp fresh lemon juice
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp finely chopped fresh chives
- kosher salt
- freshly ground black pepper
Pre-heat the oven to 425°F.
In a blender or food processor, process all of the Edamame Purée ingredients until smooth. Taste and season with salt and pepper. Set aside.
Rinse the sea bass and pat dry. In a 10-inch cast-iron skillet, heat 1 Tbsp of oil over medium-high heat until hot just starting to smoke. Season each fillet with salt and pepper. Sear both fillets skin side down while pressing flat with a metal spatula to prevent curling, about 2 minutes. Transfer the skillet to the middle of a pre-heated oven and roast until just cooked through, about 5 minutes more.
While the fish cooks, whisk together 2 tsp lemon juice and 2 Tbsp extra-virgin olive oil in a bowl. Stir in 1 Tbsp chives. Season with salt and pepper.
Return the skillet with the fish to the burner over medium-high heat and add 2 Tbsp butter. Add 1 Tbsp lemon juice and baste the fish with the lemon butter 3 or 4 times.
To serve, spoon some of the edamame purée onto a plate and spread into a circle using the back of the spoon. Place a piece of sea bass in the middle of the plate skin side up. Spoon some of the chive vinaigrette over the fish, top with some ROE caviar, and garnish with a few pomegranate seeds.
Notes from the Kitchen