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    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.

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    Pan-Roasted Sea Bass with Edamame, Chive, Pomegranate & ROE Caviar

    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.
    Course Main Course
    Cuisine American, Japanese
    Servings 2
    Calories 798 kcal



    • 1.5 cups 235 g edamame, shelled and steamed
    • 1 Tbsp white miso
    • 1/4 cup 7 g fresh cilantro leaves
    • 1/8 cup 30 ml fresh lemon juice
    • 3 Tbsp 45 ml extra-virgin olive oil
    • 4 Tbsp 60 ml water, or more to make a purée
    • 1/4 tsp Kosher salt
    • 1/2 tsp freshly ground pepper


    • canola oil, for searing
    • Two 8 oz 453.59 g sea bass fillets
    • 2 Tbsp 30 g unsalted butter
    • 1 Tbsp 15 ml fresh lemon juice
    • Kosher salt
    • Freshly ground black pepper
    • ROE Caviar
    • pomegranate seeds, for garnish


    • 2 tsp 10 ml fresh lemon juice
    • 2 Tbsp 30 ml 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.
    • Serve immediately.


    The secret to the crispiest fish starts on the stove and finishes in the oven. Use a heavy-bottomed pan with an even coating of neutral oil (like grapeseed) and get it very hot over medium-high heat.
    While the pan heats, dry the fish by patting it with paper towels. Just before cooking, season with salt and pepper – but not before or else you will draw out moisture.
    Once the oil just barely starts to smoke, it’s good to go. Add the fish and immediately press down with a spatula to prevent it from curling. After a few minutes, transfer the skillet to middle of a 425°F pre-heated oven and roast until just cooked.
    The fish should be beautifully white with a deeply crisped skin.
    This post was created in partnership with ROE Caviar. All thoughts and opinions are my own.


    Calories: 798kcalCarbohydrates: 16gProtein: 54gFat: 58gSaturated Fat: 14gCholesterol: 211mgSodium: 776mgPotassium: 1105mgFiber: 6gSugar: 3gVitamin A: 760IUVitamin C: 19.2mgCalcium: 107mgIron: 4.9mg
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