Pan-Seared Sea Bass With Pisto

This easy recipe for a pan-seared sea bass goes great with a quick pisto. Don't
get intimidated by whole fish, as sea bass is one of the easiest to clean and
fillet.

Servings: 4 people

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Course:

Main Course Main Dish

Cuisine:

Mediterranean European Spanish

Keywords:

fish Fish Fillet Pan Seared Sea Bass

Instructions

1 If you are making the quick pisto to pair with the sea bass then do that first
since it takes longer. After prepping all the ingredients, add some oil to a hot
pan and add all the ingredients except the tomato paste and saute for 10-12
minutes. Then add the tomato paste, stir and cook for another few minutes. While
the pisto is sauteing you can work on the fish.
2 Gut the fish by cutting a line from the anal fins to the jaw. Remove all guts
and innards and rinse with water. Fillet your fish by chopping off the head
right behind the pectoral fin (front flappy fins). Then make an incision at the
tail and run your knife up along the spine all the way to where the head was.
Lay your fillet skin side down on a cutting board and cut out the belly bones.
Voila – a quickly butchered and filleted sea bass.
3 Score a few lines into the skin of the sea bass fillets and sprinkle salt over
all of them.
4 Set a pan on high heat and add olive oil. Lay the sea bass fillets skin side
down and sear for one to one and a half minutes. Flip, and squeeze a wedge of
lemon immediately into the pan. Let sear another 20-30 seconds, then remove and
plate.

Pan-Seared Sea Bass With Pisto

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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