Perfectly pan-seared sea bass is just minutes away, and you can enjoy a fabulous seafood dinner of flaky white fish. Skin on or off, the simple seasoning allows the sea bass to shine as the star of the show!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Pat dry the 8 oz sea bass using paper towels, then season both sides with 2 teaspoon sea salt.
Heat a non-stick frying pan or skillet to medium-high heat with 1 tablespoon olive oil and heat until the oil is shimmering.
Carefully place the fish into the pan (skin side down if your fish has skin).
Cook for 4-5 minutes, skin side down, then carefully flip the fish over, and continue cooking for about 2-3 minutes. Cook until the sea bass is cooked throughout and flakes easily with a fork.
Remove from the pan. Squeeze a little fresh lemon juice over the top, serve with lemon wedges, and enjoy!
Notes
The Chilean sea bass is done cooking when the internal temperature reaches 145°F (63°C).