Pan Seared Sea Bass Salsa (Printable)

Crispy sea bass fillets served with a fresh, herb-infused salsa verde for bright Mediterranean flavors.

# What You'll Need:

→ Sea Bass

01 - 4 skin-on sea bass fillets (approximately 5.3 ounces each)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced (for garnish)

→ Salsa Verde

06 - 1 cup flat-leaf parsley, finely chopped
07 - 1/4 cup fresh basil leaves, finely chopped
08 - 1/4 cup fresh mint leaves, finely chopped
09 - 2 tablespoons capers, drained and chopped
10 - 2 anchovy fillets, finely chopped (optional)
11 - 1 garlic clove, minced
12 - 1 tablespoon Dijon mustard
13 - 2 tablespoons red wine vinegar
14 - 6 tablespoons extra virgin olive oil
15 - Zest of 1 lemon
16 - 1/4 teaspoon sea salt
17 - 1/8 teaspoon freshly ground black pepper

# How To Make:

01 - In a bowl, combine the parsley, basil, mint, capers, anchovies if using, garlic, Dijon mustard, red wine vinegar, extra virgin olive oil, lemon zest, salt, and pepper. Stir until the mixture forms a cohesive, vibrant sauce. Set aside to allow the flavors to meld.
02 - Pat the sea bass fillets dry using paper towels. Season both sides evenly with sea salt and freshly ground black pepper.
03 - Warm olive oil in a large nonstick skillet over medium-high heat until hot but not smoking.
04 - Place the sea bass fillets skin-side down in the skillet. Press gently with a spatula to prevent curling. Cook for 4 to 5 minutes until the skin is crisp and golden brown.
05 - Carefully flip the fillets and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
06 - Transfer the sea bass fillets to serving plates. Spoon a generous amount of salsa verde over each fillet. Garnish with lemon slices and serve immediately.

# Expert Tips:

01 -
  • The skin gets so crispy it crackles under your fork, while the flesh stays tender and sweet.
  • Salsa verde tastes bright and alive, like summer in a spoon, and it takes barely any effort.
  • It feels fancy enough for guests but forgiving enough for a Tuesday night.
  • Leftovers are rare, but if you have extra salsa, it transforms everything you drizzle it on.
02 -
  • Don't move the fish around in the pan, let the skin crisp in peace or it'll tear and stick.
  • If your fillets are uneven thickness, fold the thin tail end under before cooking so everything cooks evenly.
  • The salsa tastes even better after sitting for 20 minutes, so make it first and let it hang out.
03 -
  • Score the skin lightly with a sharp knife before cooking to help it crisp evenly and prevent curling.
  • Make a double batch of salsa verde and keep it on hand, it's a secret weapon for boring weeknight dinners.
  • If the fish sticks when you try to flip it, wait another minute, it'll release when it's ready.

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