Pan-Seared Sea Bass

sea bass fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is more affordable while still providing a mild flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and have a longer shelf life.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Lime provides a similar acidity and flavor profile.

Preheat the oven to 400°F.

Scrub and wash Yukon Gold potatoes, then cut them into wedges.

In a bowl, toss the potato wedges with olive oil, kosher salt, garlic salt, chili flakes, and crushed coriander seed.

Spread the seasoned potatoes on a hot sheet pan and place in the oven for 25-30 minutes, shaking halfway through for even cooking.

Prepare the branzino fillets by letting them sit with paper towels to dry and come to room temperature.

Mince a shallot and a Fresno chili for sautéing with the fish.

Heat olive oil in a skillet over medium-high heat.

Season the branzino fillets with salt and black pepper on both sides, then place them skin-side down in the skillet.

Sauté the minced shallot and Fresno chili in the skillet with the fish.

Add butter to the skillet and cook until the fish is opaque and flakes easily, about 3-4 minutes.

Baste the fish with the melted butter and shallots for added flavor.

Remove the fish from the skillet and set aside on a warm plate.

Squeeze fresh lemon juice over the fish before serving.

Garnish the dish with fresh oregano and serve with roasted potatoes and pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens