Pan-Seared Mediterranean Sea Bass

Ingredients

• 2 fillets (6 oz each) sea bass fillets, skin on
• 2 tablespoons olive oil
• 2 cloves garlic cloves, minced
• 1 whole (zested and halved) lemon
• 2 tablespoons fresh oregano or parsley, chopped
• 1 pinch each salt and pepper

Instructions

1. 1

   Pat the sea bass fillets completely dry with paper towels, pressing gently on both the skin and flesh sides so water does not prevent the skin from crisping.

2. 2

   Sprinkle a pinch of salt and a pinch of pepper evenly over both sides of each fillet, then set the fillets aside on a clean plate.

3. 3

   Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots — and place in a small bowl.

4. 4

   Zest the lemon by rubbing it firmly against a microplane or fine grater, rotating to remove only the yellow part, then cut the lemon in half.

5. 5

   Pour 2 tablespoons of olive oil into a 10-inch nonstick or stainless steel skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Place both sea bass fillets into the hot oil skin-side down, then press gently with a fish spatula for 15 seconds to ensure even contact with the pan.

7. 7

   Let the fillets cook skin-side down without moving them for 4 to 5 minutes, until the skin turns golden brown and crispy and the flesh turns opaque about three-quarters of the way up the side of each fillet.

8. 8

   Flip each fillet gently with a fish spatula and cook the flesh side for 1 to 2 minutes, until it turns completely opaque and white throughout when you peek at the thickest part.

9. 9

   Scatter the minced garlic around the edges of the fillets and stir with a wooden spoon so it toasts in the oil without burning, about 20 seconds.

10. 10

    Remove the pan from the heat, then squeeze the juice from both lemon halves evenly over the fillets and sprinkle the zest and fresh herbs across the top.

11. 11

    Use a fish spatula to slide each fillet onto a warm plate, then pour the garlic-lemon oil from the pan evenly over both fillets and serve immediately.

Tools you’ll need

• 10-inch nonstick or stainless steel skillet
• paper towels
• small bowl
• microplane or fine grater
• fish spatula
• wooden spoon
• warm dinner plates

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