Robata Sea Bass Recipe

Prep fish

Pat the sea bass fillets very dry with paper towels. Check for any pin bones and remove with tweezers. Season both sides and the skin lightly with kosher salt and freshly ground black pepper (use the measured amounts listed). Let rest at room temperature for 10 minutes while you prepare broccolini and the dressing.

Preheat grill or broiler/pan

If using a robata (charcoal or gas grill) or a hot cast-iron skillet, preheat to high heat until surface is very hot. If broiling, position rack 4–6 inches from the element and preheat broiler. Oil the grill grates or skillet lightly with high-smoke-point oil.

Cook skin-side first

Brush the fish lightly with neutral oil. Place fillets skin-side down on the hot grill or skillet. Cook undisturbed for 3–5 minutes until the skin is deeply browned and crisp and the fish releases easily (timing depends on heat and thickness). If using a broiler, cook 4–6 minutes skin-side up, watching closely to avoid burning.

Finish flesh-side

Flip the fillets and cook flesh-side for an additional 1–2 minutes, or until the fish reaches 125–130°F (52–55°C) for medium-rare to medium; carryover will raise temperature. Remove from heat and loosely tent with foil for 2 minutes before plating.

Blanch (optional for crisp-tender)

Bring a pot of salted water to a boil. Add broccolini and blanch for 45–60 seconds until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. (If you prefer fully charred robata flavor, skip blanching.)

Char or sauté

Toss broccolini with 1 tablespoon extra-virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. On the same hot grill or in a hot skillet, cook broccolini 2–4 minutes per side until charred in spots and tender-crisp. Remove from heat and keep warm.

Whisk dressing

In a small bowl, combine 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon light soy sauce, 1 teaspoon mirin, 1/2 teaspoon sesame oil, 2 tablespoons neutral oil, the minced garlic, grated ginger, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk until emulsified and taste; adjust salt, acidity, or sweetness (add a pinch of sugar or another 1/2 tsp mirin) if needed.

Dress broccolini

Place the charred broccolini on a serving plate. Spoon about half of the lemon dressing over the broccolini, tossing gently to coat. Reserve the remaining dressing for the fish.

Plate fish

Place a dressed portion of broccolini on each plate. Lay a sea bass fillet on top, skin-side up to showcase the crisp skin. Spoon the remaining lemon dressing lightly over the flesh (not so much that it drenches the skin) to add bright acidity and aroma.

Garnish and serve

Sprinkle toasted sesame seeds over the fish and broccolini. Add microgreens or chopped chives and place a thin lemon slice or wedge alongside. Serve immediately.