Equipment
Ingredients
Fish
- 340 g black sea bass fillets, skin-on, scaled, pin-bones removed
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 15 ml olive oil
Vegetables
- 2 red bell peppers, cored and thinly sliced
- 2 shallots, peeled and thinly sliced
- 2 garlic clove, minced
- 2 g fresh thyme leaves, picked
- 15 ml olive oil
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
Pat the sea bass fillets extremely dry with paper towels, especially the skin side. Using a sharp knife, make 2-3 shallow diagonal scores in the skin of each fillet to prevent curling. Season both sides generously with salt and pepper.
Heat 15ml (1 tbsp) of olive oil in a heavy-bottomed skillet over medium-high heat until the oil shimmers and just begins to smoke lightly (approx. 190°C/375°F).
Place the fillets into the pan, skin-side down. Immediately press down firmly on the flesh side with a fish spatula for 15-20 seconds to maximize skin contact and prevent curling.
Lower heat to medium and continue to cook undisturbed for 4-5 minutes. The skin should be golden brown and crisp, and the flesh should be opaque about 3/4 of the way up the sides.
Flip the fish gently. Cook on the flesh side for 1-2 minutes until just cooked through (internal temperature reaches 55°C/130°F for medium or 63°C/145°F for fully cooked). Remove fish to a warm plate and rest skin-side up.
In the same pan (do not wipe out), add the remaining 15ml olive oil, sliced shallots, and peppers. Sauté over medium heat for 6-8 minutes until softened and slightly caramelized.
Stir in the minced garlic and thyme leaves, cooking for 1 more minute until fragrant. Season vegetables with salt and pepper to taste.
Divide the pepper and shallot mixture between plates. Top with the sea bass fillets, crispy skin side up. Serve immediately with lemon wedges.
Chef's Notes
- Scoring the skin is crucial for sea bass, as the skin shrinks faster than the flesh when heated, causing the fillet to buckle.
- The residual fond (browned bits) left in the pan after searing the fish adds incredible savory depth to the peppers.
- Black sea bass has a lean, firm texture that holds up well to pan-searing; if unavailable, red snapper or striped bass are excellent substitutes.
- Don't throw away the bones if you fillet a whole fish yourself—they make excellent fumet (fish stock).
Storage
Refrigerator: 2 days — Store fish and vegetables in separate airtight containers if possible. Skin will lose crispness.
Reheating: Reheat gently in a low oven (150°C/300°F) or skillet until just warm to avoid overcooking.
