Sea Bass Fillet Recipe

Prepare fish

Pat the sea bass fillets dry with paper towels. This ensures better browning and prevents steaming.

Make marinade

In a small bowl combine 2 tbs extra-virgin olive oil, minced garlic, zest of 1 lemon, 1 tsp thyme, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Stir to emulsify.

Marinate fillets

Brush or rub the marinade evenly over both sides of the fillets. Let them sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat grill or pan

If grilling, preheat to medium-high (about 400°F / 200°C) and oil the grates. If using a skillet, heat a heavy skillet (cast iron preferred) over medium-high heat and add a thin film of oil to coat.

Cook skin-side first

Place fillets skin-side down on the grill or skillet. Press gently with a spatula for the first 20–30 seconds to keep the skin flat. Cook skin-side down for 4–6 minutes without moving, until the skin is crisp and golden and the flesh is opaque about two-thirds of the way up the fillet.

Finish cooking

Flip the fillets and cook 1–3 minutes more (depending on thickness) until the fish registers 125–130°F (52–54°C) for medium, or until flakes easily and is opaque. Remove from heat and allow to rest 2 minutes.

Finish with lemon

Squeeze half the lemon over the fillets and sprinkle with chopped parsley before plating.

Prepare vegetables

While fish rests, place mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large bowl.

Make dressing

In a small jar or bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (optional), 1 tsp salt and 1/2 tsp black pepper. Whisk or shake vigorously until emulsified.

Dress salad

Dress the salad lightly (start with half the dressing) and toss gently to combine. Taste and add more dressing if needed.

Plate salad

Divide the salad between plates or serve alongside the sea bass fillets.

Place one fillet on each plate beside a portion of the dressed salad. Garnish with remaining lemon wedges and a sprinkle of chopped parsley. Serve immediately.