Save This dish highlights crispy skin-on sea bass fillets cooked to golden perfection in olive oil. They are paired with a lively salsa verde—a mix of parsley, basil, mint, capers, and lemon zest—that brings bright and herby notes to each bite. The sea bass is seasoned simply with salt and pepper, allowing the fresh fish flavor to shine. This Mediterranean-inspired meal offers a delicate balance of textures and zesty freshness, ideal for quick, elegant dining. Garnished with lemon slices, it pairs beautifully with roasted vegetables or steamed potatoes.
On a slow Sunday last spring, I wanted something that tasted bright but felt special without hours in the kitchen. I pulled sea bass from the fridge, remembering a tiny coastal restaurant where the chef spooned vivid green sauce over crisp-skinned fish. That memory became this recipe.
I made this for friends who claimed they didn't like fish. Watching them drag forkfuls through the salsa verde, then scrape their plates clean, felt like a small victory. Sometimes the right sauce changes everything.
Ingredients
- Skin-on sea bass fillets: The skin protects the delicate flesh and crisps beautifully when pressed flat in a hot pan.
- Olive oil for searing: A high-quality oil with a decent smoke point helps the skin bronze without burning.
- Sea salt and black pepper: Simple seasoning lets the fish shine and balances the punchy salsa.
- Flat-leaf parsley: The backbone of salsa verde, it brings grassy freshness without bitterness.
- Fresh basil and mint: These add sweet, aromatic layers that make the sauce sing.
- Capers: Their briny pop cuts through richness and adds little bursts of flavor.
- Anchovy fillets: Optional but transformative, they melt into the sauce and deepen its savory edge.
- Garlic clove: One small clove is enough to add warmth without overpowering the herbs.
- Dijon mustard: It emulsifies the sauce and adds a gentle, tangy backbone.
- Red wine vinegar: Sharpness that lifts the whole dish and balances the olive oil.
- Extra virgin olive oil: Use your good bottle here, it makes the salsa silky and fragrant.
- Lemon zest: Grated just before mixing, it brightens everything with citrus oils.
Instructions
- Make the salsa verde:
- Combine parsley, basil, mint, capers, anchovies, garlic, mustard, vinegar, olive oil, lemon zest, salt, and pepper in a bowl. Stir until the herbs glisten and the sauce smells impossibly fresh.
- Prep the fish:
- Pat each fillet completely dry with paper towels so the skin will crisp. Season both sides with salt and pepper.
- Heat the pan:
- Pour olive oil into a large nonstick skillet and set it over medium-high heat until it shimmers. The pan should be hot but not smoking.
- Sear skin-side down:
- Lay fillets skin-side down and press gently with a spatula to keep them flat. Cook for 4 to 5 minutes without moving them until the skin turns golden and releases easily.
- Flip and finish:
- Turn each fillet carefully and cook for 2 to 3 minutes until the flesh turns opaque and flakes with gentle pressure. The fish should feel just firm.
- Plate and sauce:
- Transfer fillets to warm plates and spoon salsa verde generously over the top. Tuck lemon slices alongside and serve right away.
Save One evening, I served this with nothing but roasted potatoes and a glass of cold white wine. My partner looked up mid-bite and said it tasted like vacation. I knew then this recipe had earned its place.
Choosing Your Fish
Sea bass has mild, sweet flesh that stays moist even if you slightly overcook it. Look for fillets with firm, glossy skin and a clean ocean smell. If sea bass is unavailable, snapper or branzino work beautifully with the same technique.
Salsa Verde Variations
If you prefer a milder sauce, skip the anchovies and add an extra pinch of salt. For a spicier kick, stir in a small minced chili or a few red pepper flakes. Leftover salsa verde keeps for three days in the fridge and tastes incredible spooned over grilled chicken, roasted vegetables, or even scrambled eggs.
Serving Suggestions
This dish feels elegant but welcomes simple sides. Steamed new potatoes, roasted asparagus, or a crisp green salad let the fish and sauce stay center stage. A chilled Sauvignon Blanc or sparkling water with lemon completes the meal without fuss.
- Serve with crusty bread to soak up every drop of salsa verde.
- A handful of arugula under the fish adds peppery contrast.
- Garnish with extra lemon wedges for guests who love extra brightness.
Save This dish reminds me that good food doesnt need to be complicated, just thoughtful. I hope it brings you the same easy joy it brought my table.
Your Questions Answered
- → How do I achieve crispy skin on the sea bass?
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Pat the fillets dry and cook skin-side down in hot olive oil without moving until the skin turns golden and crisp.
- → Can I omit anchovies in the salsa verde?
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Yes, leaving out anchovies creates a milder sauce without compromising overall flavor.
- → What side dishes complement this seafood plate?
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Steamed new potatoes or roasted vegetables make excellent accompaniments.
- → Is the salsa verde served warm or cold?
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The salsa verde is served at room temperature or chilled, enhancing its fresh herbal notes.
- → How should the fish be seasoned before cooking?
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Simply use sea salt and freshly ground black pepper to season both sides of the fillets.
