Sea Bass Recipe

Prepare Fillets

Pat the sea bass fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly dust the skin side with the 2 tbs of flour and shake off any excess—this helps crisp the skin.

Heat Pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Heat until butter foams and the oil shimmers but before the butter browns (about 1–2 minutes).

Cook Skin Side

Gently place the fillets in the pan skin-side down, pressing once with a spatula for 10 seconds to ensure full skin contact. Reduce heat to medium and cook undisturbed for 4–5 minutes, until the skin is deep golden-brown and crisp and the fish is cooked about two-thirds of the way up the fillet.

Finish Flesh Side

Flip the fillets carefully and add the remaining 1 tablespoon butter to the pan. Spoon the melted butter over the tops of the fillets (baste) while cooking for 1–2 minutes more, until the fish reaches 125–130°F (52–54°C) for medium-rare to medium (cooks carryover will raise temperature slightly). Remove the fillets to a warm plate and tent loosely with foil to rest for 3 minutes.

Quick Lemon Pan Sauce

After removing the fish, keep the pan over medium heat and add the juice of half the lemon (about 1 tbs) to deglaze, scraping up browned bits. Swirl in the remaining tablespoon of butter off the heat until melted and emulsified into a glossy sauce. Taste and adjust with a pinch of salt or a few drops more lemon if needed. Spoon sauce over the rested fillets.

Make the vinaigrette: In a small bowl or jar combine 1.5 tablespoons fresh lemon juice, 0.5 teaspoon Dijon mustard, 0.5 teaspoon white wine vinegar, 0.5 teaspoon honey, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Whisk or shake until combined. While whisking, slowly drizzle in 3 tablespoons extra-virgin olive oil to form a smooth emulsion. Taste and adjust seasoning.

Assemble the herb mix: In a medium bowl combine the chopped flat-leaf parsley, chives, tarragon, and chervil (if using). Add the baby arugula or mixed greens and toss gently to combine with the herbs.

Dress the salad: Add the vinaigrette to the greens and fines herbes and toss lightly just before serving so leaves remain vibrant and not soggy. Reserve a few herb sprigs or chopped chives for garnish.

Plate: Place a small bed of the dressed fines herbes salad on each plate. Lay a sea bass fillet on top, skin side up so the crisp skin is visible. Spoon a little of the lemon pan sauce around the fish (not over the skin, to keep it crisp).

Finish: Garnish with microgreens or small herb sprigs and a lemon wedge on the side. Serve immediately.