Sea Bass Fillet Recipe

Prep and season

Pat the sea bass fillets dry with paper towels. Lightly score the skin in 2–3 places to prevent curling. Rub both sides with 2 tbs olive oil, season with 1 tsp salt and 1 tsp black pepper, and zest the lemon over the fillets. Set aside at room temperature for 10 minutes.

Cook

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add a light sheen of oil if needed. Place fillets skin-side down and press gently with a spatula for 15 seconds to ensure full skin contact. Cook skin-side down without moving 4–5 minutes until skin is crisp and releases easily; flip and cook 1.5–2 minutes more until flesh is opaque and flakes easily (internal temp ~130–135°F/55–57°C for moist doneness). Remove to a warm plate and squeeze 1/2 of the lemon over the top.

While fish rests, prepare grilled kale. Preheat a grill pan or outdoor grill to medium-high. Toss 6 cups torn kale with 1 tbs olive oil, 1 tsp minced garlic, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using).

Place kale directly on the hot grill or in a grill basket. Cook, turning occasionally, until edges are charred and leaves are wilted but still bright green, 3–5 minutes. Transfer to a bowl and adjust seasoning. Keep warm.

Make the smoked pepper purée: combine 3/4 cup drained roasted smoked red peppers, 1/2 cup heavy cream, 2 tbs Greek yogurt, 1 tsp lemon juice, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp extra-virgin olive oil in a blender or food processor. Purée until completely smooth, about 30–45 seconds. Taste and adjust seasoning and acidity with more lemon or salt if needed.

Warm gently in a small saucepan over low heat just until steaming — do not boil — to coat with heat for plating; keep warm.

In the same skillet used for the fish (wipe out excess oil if necessary), reduce heat to medium and add 1 tbs olive oil and 2 tbs butter. When butter foams, add the finely minced shallot and 1 minced garlic clove and sauté 1–2 minutes until softened and translucent but not browned.

Deglaze the pan with 1/4 cup dry white wine (or chicken stock), scraping up any browned bits from the fish. Let the liquid reduce by half, about 1–2 minutes.

Stir in 1 tbs rinsed capers and 2 tbs lemon juice. Remove from heat and swirl in the remaining 1 tbs butter to slightly emulsify the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper, and stir in 2 tbs chopped parsley.

Taste and adjust: add a bit more lemon for brightness or a pinch of salt if needed.

To plate, spoon a smear of the warm smoked pepper cream on each plate (about 2–3 tbs). Arrange a portion of grilled kale beside the smear. Place a sea bass fillet on top or adjacent to the kale, skin-side up to show the crispness.

Spoon the piccata sauce around the fish and over the kale (about 1–2 tbs per plate), distributing capers and shallot pieces. Garnish with lemon slices, chopped parsley, and microgreens if using. Serve immediately with lemon wedges on the side.