Pan Seared Sea Bass Wedge Recipe

Prep fish

Pat the sea bass fillets very dry with paper towels. Score the skin lightly in one or two shallow diagonal slashes if thick (don’t cut into flesh). Season both sides generously with kosher salt and freshly ground black pepper; press the seasoning into the flesh.

Heat pan

Place a stainless-steel or cast-iron skillet over medium-high heat and add the neutral oil. Heat until shimmering and just beginning to smoke (about 2–3 minutes).

Sear skin-side down

Lay the fillets skin-side down in the hot pan away from you. Use a spatula to press gently on each fillet for 10–15 seconds to ensure even contact with the pan so the skin crisps. Reduce heat to medium and cook skin-side down undisturbed for 4–5 minutes (depending on thickness) until skin is deeply golden and crisp and the flesh has cooked about two-thirds of the way up the side.

Finish flesh-side up

Flip the fillets carefully and add the butter to the pan. Tilt the pan and spoon the melted butter over the top of the fillets for 30–60 seconds to baste and finish cooking — about 1–2 minutes more until the internal temperature reaches 125–130°F (52–55°C) for medium; remove earlier for rarer. Transfer fish to a warm plate and let rest 2 minutes.

Prepare wedge

Trim the core end of the iceberg half and cut into a clean wedge (quarter of a head if serving more). Pat dry to remove excess moisture — a dry wedge helps dressing adhere.

Assemble vegetables

Arrange the wedge on the serving plate. Fan the halved cherry tomatoes and cucumber slices along one side of the wedge, scatter the thinly sliced red onion on top, and sprinkle the chopped crispy bacon over the wedge.

Add cheese and herbs

Crumble the blue cheese evenly over the wedge and finish with the chopped fresh chives.

Make dressing

In a small bowl whisk together mayonnaise, sour cream (or Greek yogurt), fresh lemon juice, white wine vinegar, Dijon mustard, grated garlic, salt, and black pepper until smooth. Slowly whisk in the olive oil to emulsify. Taste and adjust seasoning or acidity — add up to 1 tsp more lemon juice or 1/4 tsp more salt if desired.

Dress the wedge

Spoon or drizzle 2–3 tablespoons of the dressing over the iceberg wedge just before serving (reserve extra dressing for guests).

Place the rested sea bass fillet leaning against the dressed iceberg wedge so the crisp skin is visible to create the 'wedge' presentation. Garnish the plate with microgreens or baby arugula if using and place lemon wedges on the side.

Optionally squeeze a little fresh lemon over the fish, and serve immediately while fish skin remains crisp.