Pastrani Josper Seabass Recipe

Prepare fish

Pat the sea bass fillets dry with paper towels. Score the skin lightly in two or three places to prevent curling.

In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, kosher salt and black pepper. Whisk to emulsify.

Brush or lightly rub the marinade over both sides of the fillets. Let sit at room temperature for 15–20 minutes (or refrigerate up to 30 minutes).

Combine the coarsely crushed peppercorns, brown sugar, ground coriander, mustard powder, crushed juniper berries (if using) and smoked sea salt in a small bowl. Mix to distribute evenly.

Press the rub gently onto the skin and flesh sides of the marinated fillets so the rub adheres. Use all of the rub. Let the fillets rest for 5–10 minutes to set the crust.

Preheat the Josper oven (or a very hot grill or cast-iron skillet) to high heat — target interior temp 400–450°F (200–230°C) with charcoal for the Josper to get that char-smoke flavor. If using a grill, build a hot direct-heat zone.

Brush the skin lightly with 1 tbs olive oil to prevent sticking.

Place the fillets skin-side down on the hot cast-iron grate or skillet. Sear without moving 2–3 minutes until the skin is crispy and well-charred in spots. Flip carefully.

After flipping, add the small pieces of cold butter and thyme sprigs on top of the fillets. Close the Josper lid (or tent with foil on a skillet) and allow to finish for 3–5 minutes, until the fish reaches an internal temperature of 125–130°F (52–54°C) for moist, flaky sea bass (or 135°F/57°C if you prefer fully opaque).

If you want additional smoky pastrami notes, briefly expose the fillets to direct flame for 10–20 seconds using tongs to rotate so edges char lightly — watch carefully to avoid burning the sugar in the rub.

Remove fillets from the heat and let rest 2 minutes. Spoon any butter-thyme juices over the fillets.

Plate the sea bass, garnish with microgreens or chopped parsley, a few pickled mustard seeds if using, and lemon wedges. Serve immediately.