Pan Seared Sea Bass Salsa (Printable)

Crispy sea bass fillets served with a fresh, zesty salsa verde for light, vibrant meals.

# What You Need:

→ Sea Bass

01 - 4 skin-on sea bass fillets (5.3 oz each)
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1 lemon, sliced (for garnish)

→ Salsa Verde

06 - 1 cup flat-leaf parsley, finely chopped
07 - 1/4 cup fresh basil leaves, finely chopped
08 - 1/4 cup fresh mint leaves, finely chopped
09 - 2 tbsp capers, drained and chopped
10 - 2 anchovy fillets, finely chopped (optional)
11 - 1 garlic clove, minced
12 - 1 tbsp Dijon mustard
13 - 2 tbsp red wine vinegar
14 - 6 tbsp extra virgin olive oil
15 - Zest of 1 lemon
16 - 1/4 tsp sea salt
17 - 1/8 tsp freshly ground black pepper

# How To Cook:

01 - Combine parsley, basil, mint, capers, anchovies (if using), garlic, Dijon mustard, red wine vinegar, extra virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Mix thoroughly until the sauce is harmonious and vibrant. Set aside to develop flavors.
02 - Pat sea bass fillets dry with paper towels. Season both sides evenly with sea salt and freshly ground black pepper.
03 - Warm olive oil in a large nonstick skillet over medium-high heat until shimmering.
04 - Place sea bass fillets skin-side down in the hot skillet. Press gently with a spatula to keep fillets flat and prevent curling. Cook for 4 to 5 minutes until skin is crisp and golden.
05 - Turn fillets carefully and cook for an additional 2 to 3 minutes until flesh is opaque and flakes easily with a fork.
06 - Transfer each fillet to serving plates. Spoon salsa verde generously over the top. Garnish with lemon slices and serve immediately.

# Expert Tips:

01 -
  • The skin gets shatteringly crisp while the flesh stays tender and sweet.
  • Salsa verde brings sharp, herby brightness that wakes up every bite.
  • It looks impressive but comes together in half an hour.
  • Leftovers of the sauce transform tomorrow's lunch into something exciting.
02 -
  • Dry fish is the secret to crisp skin, any moisture will steam instead of sear.
  • Dont flip the fillets too soon or the skin will tear and stick to the pan.
  • Let the salsa verde sit for at least 10 minutes so the flavors can marry and mellow.
03 -
  • Press the fillets flat with your spatula in the first 30 seconds to prevent them curling as they cook.
  • Taste your salsa verde before serving and adjust with more vinegar, salt, or olive oil to match your preference.
  • If your pan isnt nonstick, a well-seasoned cast iron or stainless steel works but needs a little more oil and confidence when flipping.

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