Pan Roasted Chilean Sea Bass Recipe

Prepare fish

Pat the sea bass fillets very dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly dust each fillet on the skinless side with the all-purpose flour and shake off excess.

Pan roast

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons olive oil and swirl. Place fillets skin-side down (if skin-on) and press gently for 10–15 seconds to ensure even contact. Cook skin-side down 3–4 minutes without moving until the skin is crisp and deeply golden.

Flip the fillets, reduce heat to medium, add 2 tablespoons unsalted butter to the pan and baste the tops of the fillets with the melted butter for 1.5–2 minutes until the fish registers 125–130°F (51–54°C) for medium-rare to medium. Remove fish to a warm plate and keep loosely tented.

Finish with a squeeze of fresh lemon half right before plating.

Sweat aromatics

In a medium sauté pan, heat 1 tablespoon extra virgin olive oil over medium heat. Add the diced yellow onion and sauté 3–4 minutes until translucent. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Build ragout

Deglaze with 1/4 cup dry white wine, scraping any browned bits. Add the halved cherry tomatoes and cook 3 minutes until they begin to soften. Stir in 1 teaspoon tomato paste, then add 1 cup drained cannellini beans and 1/2 cup low-sodium stock. Add fresh thyme leaves, 1 tablespoon chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 5–7 minutes to meld flavors and reduce slightly.

Add lobster

Fold in the 8 ounces chopped cooked Maine lobster meat just to warm through (1–2 minutes). Adjust seasoning to taste. Keep the ragout warm on very low heat while you cook the fish and other components.

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon thinly sliced garlic and gently sauté 30 seconds until aromatic but not browned. Add the baby spinach in batches, tossing until just wilted, about 2 minutes. Season with 1/4 teaspoon salt and 1/2 teaspoon fresh lemon juice. Remove from heat and keep warm.

Prepare filling

In a small bowl combine 2 ounces finely chopped cooked lobster meat, 1/4 cup ricotta (or mascarpone), 1 teaspoon grated Parmesan, 1 teaspoon chopped chives, 1/8 teaspoon salt and a pinch of black pepper. Mix gently to combine.

Stuff blossoms

Carefully open each squash blossom and spoon about 1 tablespoon of the lobster-ricotta filling into each blossom. Twist the tips gently to enclose the filling.

Heat 1 teaspoon neutral oil in a small nonstick skillet over medium-low heat. Place stuffed blossoms in the skillet and warm them for 1–2 minutes per side just to set the filling and warm through; do not overcook as blossoms are delicate. Remove and keep warm.

Blend

In a small food processor or blender, combine 3/4 cup roasted red peppers, 2 tablespoons toasted almonds, 1/2 small garlic clove, 1 teaspoon sherry vinegar, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt. Pulse to break down, then stream in 2 tablespoons extra virgin olive oil until a smooth, slightly coarse sauce forms. Add up to 1 tablespoon water to loosen if too thick. Taste and adjust seasoning or acidity.

Keep sauce at room temperature or gently warm; do not overheat or it will thin excessively.

Assemble

On each warmed plate spoon a generous ladle (about 1/2 cup) of the lobster-cannellini ragout slightly off-center. Nestle a small mound of sautéed spinach beside the ragout. Place a stuffed squash blossom adjacent to the ragout for height and visual interest.

Carefully place the pan-roasted sea bass fillet on top of the ragout or slightly overlapping it, skin-side up if you want the crisp skin to show. Spoon 1–2 tablespoons of romesco sauce around and a little over one edge of the fish for color and flavor.

Finish with a light drizzle (about 1 teaspoon) of extra virgin olive oil, a few microgreens or baby herbs, and a lemon wedge on the side. Serve immediately.