Sauteed Sea Bass Recipe

Prepare and grill zucchini

Preheat a grill pan or outdoor grill to medium-high heat. Brush both sides of the zucchini slices with 1 tablespoon olive oil and season evenly with 1/2 tsp salt and 1/4 tsp pepper. Place zucchini on the hot grill and cook 2–3 minutes per side until tender with dark grill marks. Transfer zucchini to a plate and keep warm. Cut into 1–1.5 inch pieces if desired for plating.

Make lemon oil

In a small heatproof bowl, combine 6 tablespoons extra-virgin olive oil and 1 tablespoon finely grated lemon zest. Let sit at room temperature for at least 10 minutes so oil is infused with lemon aroma. For a warmer infusion, gently warm the oil with the zest in a small saucepan over very low heat for 1–2 minutes (do not let it simmer). Remove zest with a slotted spoon or leave in for stronger flavor. Stir in 2 tablespoons chopped parsley and season with 1/2 tsp sea salt. Keep at room temperature.

Sweat celery and aromatics

Heat a large sauté pan over medium heat and add 1 tablespoon olive oil. Add the finely diced shallot and cook, stirring, 1–2 minutes until translucent. Add the sliced celery and continue to cook 3–4 minutes until the celery begins to soften but still has a little bite. Add the minced garlic and thyme and cook 30–45 seconds until aromatic. Deglaze the pan with 1 tablespoon white wine (or stock), scraping up any fond. Squeeze in the juice of half the lemon and season lightly with salt and pepper. Reduce heat to low and keep warm while you cook the fish.

Season and dust fillets

Pat the sea bass fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper (divide evenly). Lightly dust the flesh-side of the fillets with 2 tablespoons all-purpose flour, tapping off excess. Leaving the skin side mostly flour-free helps achieve a crisp skin.

Pan-sear fillets

Heat a large sauté pan over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. Place the fillets skin-side down and press gently with a spatula for 10–15 seconds to ensure full contact. Cook skin-side down 4–6 minutes, depending on thickness, until skin is crisp and the fish is cooked about two-thirds of the way up the fillet. Flip carefully and add 1 tablespoon butter to the pan; spoon the melted butter over the top of the fillets while the flesh-side cooks 1–2 minutes more until just cooked through (internal temperature about 135–140°F / 57–60°C) and opaque. Remove fillets to a plate and tent loosely with foil to rest for 2 minutes.

Finish with aromatics

If the pan has browned bits, add the warmed celery-aromatic mixture back to the pan for 30–45 seconds to heat through and pick up flavor. Spoon some of this mixture over the rested fillets.

Arrange a bed of the warmed celery and shallot mixture in the center of two plates. Place a grilled zucchini piece or two alongside. Set a sea bass fillet on top of the celery. Drizzle 1–2 teaspoons of the lemon-infused olive oil over each fillet (reserve the rest for additional servings). Sprinkle chopped parsley and a few microgreens or baby arugula around the plate. Finish with a light pinch of sea salt and an extra squeeze of lemon juice from the remaining half lemon to taste.

Serve immediately while the fish is warm and skin remains crisp.