Black Sea Bass | Chef Lee Chizmar | Tips & Techniques

black bass

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper offers a similar texture, while tilapia is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Check the black bass for freshness by inspecting the eyes and gills.

Scale the fish if necessary using the back of a knife.

Fillet the fish by cutting behind the gills and along the backbone, removing pin bones as needed.

Leave the skin on the fillets for cooking.

Season one side of the fillets with salt and a pinch of black pepper.

Dredge one side of the fillets in flour for crispiness.

Heat olive oil in a cast iron skillet until it reaches a smoke point.

Place the floured side of the fillets down in the skillet, applying gentle pressure to ensure crispiness.

Cook the fillets without moving them until the skin is golden brown.

Reduce heat to medium if necessary to prevent burning.

Season the other side of the fillets with salt before flipping them.

Add butter, a drop of sherry vinegar, and lemon juice to the pan after flipping the fish.

Add thyme to the pan and finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens