Red Meat Allergy Friendly Pan-Seared Sea Bass with Herbs
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Learn more →Ingredients
4 servings
- 4 sea bass fillets (6 oz each), skin-on
- ½ tsp salt
- 2 tbsp olive oil, divided
For the pan sauce
- 1 small fennel bulb, thinly sliced (fronds reserved)
- 1 medium leek, white and light green parts only, thinly sliced and rinsed
- 1 tsp fresh ginger, finely grated
- ½ cup low-sodium chicken broth
- 1 tbsp unsalted butter
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh basil, thinly sliced
For serving
- reserved fennel fronds, roughly torn (optional)
Instructions
- 1
Pat the sea bass fillets thoroughly dry with paper towels, then season the flesh side with the salt. Let the fillets rest at room temperature for 10 minutes while you prepare the sauce ingredients.
- 2
Heat 1 tbsp of the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately. Place the fillets skin-side down and press each one gently with a fish spatula for the first 30 seconds to prevent curling. Sear undisturbed for 4–5 minutes, until the skin is deep golden and the flesh has turned opaque about two-thirds of the way up the sides.
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