Pan Roasted Sea Bass

© Katherine Stetson

A fairly standard technique that works beautifully with any good-sized fish filet.

For four servings:

  • 4 sea bass fillets, 8 ounces each, skin removed
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • sea salt
  • freshly ground black pepper

Preheat oven to 425 degrees.

Season fish filets with salt and pepper.  Heat butter and olive oil in an ovenproof nonstick skillet over medium high heat.  Sear filet on first side for 4-5 minutes or until browned.  Turn fish and cook for 2-3 more minutes.  Place skillet in the oven and roast fish for up to 10 minutes (subject to thickness of fillets).

Serve immediately on warm plates and pour any pan juices on top of each filet.

Copyright © Katherine Stetson, all rights reserved.