Fried Sea Bass | cook on weekends (2023)

isgrilled perchis watered with butterLemon Pepper Sauceand adorned with afried fennel. Together, these elements create a beautiful presentation. Quick and easy, this hearty entree is perfect for casual entertaining and great for busy weeknights too.

Grilled sea bass only takes about 4 minutes to cook. And with a quick sauce of lemon pepper and sautéed fennel, all cooked in the same pan, it makes for an incredibly filling and delicious meal.

Seabass recipes are a great option for a diverse group of taste buds as it is an easy fish that most people love. And this special recipe is always a hit!

The stew looks like aSalsa, so the presentation is particularly beautiful for a dinner party. And it's easy to make a family meal on weekdays.

the ingredients

• Wolfsbarschfilets- Always buy the freshest fish possible. If you have a specialty fish market near you, that's probably your best bet. Seared sea bass goes great with the skin for a crispy crust.
• olive oil- Normal or extra virgin.
• lemon- useMeyer Lemonswhen they are in season
• butter without salt- It's a good idea to cook (and bake) with unsalted butter so you can control the amount of salt in a recipe.
• Fenchelknolle- It's great if you can get them with the stems (feather leaves) attached to the leaves so you can use them in stir-fries and/or for garnishing.
• Rotten Pepper- A good pepper should be firm, intensely colored and slightly shiny.
• Onion- Choose onions that are firm, heavy for their size, and not bruised.
• sal kosher- I cook with kosher salt. I prefer it for several reasons: its larger flake size, it's less refined and generally contains no additives, and it really enhances the flavor of foods without making them salty.
• black pepper- Freshly ground if possible.

(See recipe card for quantities.)

recipe tips

• It is imperative that the pan is very hot when the fish hits it. This is key to browning, as it will begin to caramelize and form a "crust" almost immediately. If you don't hear a loud hiss when the fish hits the pan, it's still not hot enough.
• Do not fill the pot. If you do that, you won't get the browning and caramelization that we want. In me12 inch cast iron skillet, I can grill two medium-sized sea bass fillets at the same time. (Each fillet is about 6 ounces.)
• Do not cook the fish prematurely. It only takes a few minutes, and it's best to take it out of the pan.
• The pan is on the crispy side. If you like it softer, cook for a few more minutes.
• If you don't want to eat the skin, it can be removed very easily after cooking.
• The fish is also delicious without the veggies, just with a drizzle of lemon and pepper sauce. (See image below.)

Ersatz

• If you can't get hold of sea bass, cod and grouper are great substitutes.
• You can usei will climb, broccoli or zucchini instead of fennel if you prefer.
• Red, yellow, and orange peppers would also be nice, or a combination of these.

serving suggestions

• This is a year-round main course that can be served with a variety of other dishes and also makes a great standalone dish.
• Fennel sautéed with red peppers is a side dish and makes a lovely sauce for fish.
• While potatoes are most commonly paired with meat and poultry, grilled sea bass is incredibly delicious with a side dishMashed potatoesunderneath.
• It goes great tooTravel-orientedjall kinds of salads.
• And sometimes add a heattoasted breadis all we need.

More delicious recipes for fish dishes

• White fish from the lake with citrus and avocado sauce
• Baked black cod with bok choy
• Mexican Blackened Salmon
• Fish stew with tomato
• 30 minutes puttanesque sole

can you continue

The grilled sea bass dish is at its best when prepared as close to serving time as possible. Then it will be the most scaly and juicy.

The lemon and pepper sauce and fennel stir-fry are prepared in the same pot after the fish is removed.

How it goes

- Prepare the legumes and the reserve.

-In a large skillet, preferably cast iron, add olive oil. Preheat the pan on the stove over high heat.

-Season both sides of the fillets with salt and pepper.

-Carefully place the fillets in the pan, skin side down. When they hit the pan, you should hear a loud crackle. If it doesn't, wait until it does.

-After about 3 minutes, the skin side should be golden brown and crispy.

-Increase heat to medium, flip fillets to finish cooking, skin side up, about 1 minute.

-Remove the fillets from the pan and set aside on a platter, covering lightly with aluminum foil.

-Add the butter, lemon juice, pepper and a pinch of salt to the pan over a medium heat. Melt the butter and shake the pan. Brown the butter by cooking it for a few more minutes. Pour some of this lemon and pepper sauce over each fillet, leaving about half in the pan.If you don't want to skip the fennel, drizzle the lemon and pepper sauce all over the fish and voila.

-Increase the heat to medium-high and add the onion, bell pepper, and fennel to the pan. Simmer for about 5 minutes, stirring occasionally.

-Season with salt and pepper, drizzle over the fish and serve.

(See the recipe card below for more detailed instructions.)

I hope you enjoy this sea bass recipe as much as my family and I do!

More fish and seafood