Pan-fried Sea Bass Recipe

Boil potatoes

Place the peeled and cut potatoes in a pot and cover with cold water by 1 inch. Add 0.5 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size.

Drain and mash

Drain potatoes well and return to the hot pot for 1 minute to steam off excess moisture. Add 2 tbs butter and 0.5 cup warm milk. Mash with a potato masher until smooth but still slightly textured. Season with 0.75 tsp salt and 0.25 tsp black pepper. Stir in chopped chives if using. Keep warm, covered, while you cook the fish and vegetables.

Sauté aromatics

In a small saucepan over medium heat, melt 1 tbs butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in 1 tsp tomato paste and 0.25 tsp paprika; cook 30 seconds to bloom the paste and spices. Pour in 0.25 cup white wine and simmer until reduced by half, about 1–2 minutes.

Simmer and finish

Add 1 cup fish or chicken stock and bring to a gentle simmer for 3–4 minutes to concentrate flavor. Reduce heat to low, stir in 0.25 cup heavy cream, 0.25 tsp salt and 0.125 tsp black pepper. Simmer until slightly thickened, about 2–3 more minutes. Remove from heat and stir in 0.5 tbs fresh lemon juice and 1 tsp chopped parsley or chives. Taste and adjust seasoning. Keep warm.

Prepare vegetables

Trim and halve baby carrots if large; halve baby zucchini lengthwise. Rinse sugar snap peas and pat dry.

Sauté vegetables

Heat 1 tbs butter with 1 tsp olive oil in a skillet over medium-high heat until foaming. Add carrots first and sauté 3–4 minutes until they begin to brown. Add zucchini and sugar snap peas and continue to cook, tossing occasionally, until all vegetables are tender-crisp, about 3–4 more minutes. Season with 0.25 tsp salt and 0.125 tsp black pepper. Remove from pan and keep warm.

Prep fish

Pat sea bass fillets very dry with paper towel. Season both sides and the skin with 1 tsp salt and 0.5 tsp black pepper (split between fillets). Let sit 5 minutes at room temperature while you finish other components.

Pan-fry (skin-side first)

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs olive oil and swirl. Place fillets skin-side down and press gently with a spatula for 10–15 seconds to keep skin flat. Cook skin-side down without moving until skin is crisp and the fish is cooked about two-thirds of the way up the side, about 3–5 minutes depending on thickness.

Finish in pan

Flip fillets carefully and add 1 tbs butter to the pan. Tilt the pan and spoon the melted butter over the top of the fillets (basting) for 30–60 seconds, cooking until just opaque throughout and an instant-read thermometer reads 125–130°F (52–54°C) for medium. Remove fish to a warm plate and rest 1–2 minutes.

Optional lemon

Squeeze the reserved lemon half over fish just before plating if desired.

Divide the mashed potato between two plates, making a shallow well for the fish. Place a sea bass fillet on top of or beside the mash, skin-side up. Arrange mixed baby vegetables alongside. Spoon 2–3 tbs of the warm bisque sauce around the fish and over the vegetables as desired. Garnish with a sprinkle of chopped parsley or chives and serve immediately.