Mediterranean 15 min

Crispy Skin Sea Bass

Name: Crispy Skin Sea Bass
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 whole sea bass fillets (7–8 oz each), skin on, pin bones removed; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 sprigs fresh thyme; 3 cloves garlic, smashed; Salt and white pepper; Lemon beurre blanc or simple lemon-caper sauce for serving

seafoodgluten-freequickhigh-proteinhealthy

Ingredientsfor 2

340

Cal

42g

Protein

Carbs

18g

Fat

12 whole sea bass fillets (7–8 oz each), skin on, pin bones removed
22 tablespoons olive oil
32 tablespoons unsalted butter
43 sprigs fresh thyme
53 cloves garlic, smashed
6Salt and white pepper
7Lemon beurre blanc or simple lemon-caper sauce for serving

Order ingredients on Instacart

Instructions

1
Pat sea bass fillets completely dry with paper towels — this is the single most important step for crispy skin. Score the skin lightly with a sharp knife 3–4 times at 1-inch intervals. Season generously with salt on both sides and white pepper.
2
Heat a stainless steel or cast-iron skillet over high heat until very hot. Add olive oil. Place fillets skin-side down. Immediately press them flat with a spatula for 10–15 seconds to prevent curling. Do not let go — keep the skin in full contact with the pan.
3
Cook 4–5 minutes without moving, until the skin is deeply golden and the fillet is opaque 2/3 of the way up. Add butter, thyme, and garlic. Baste the top with the foaming butter for 30 seconds. Flip and cook just 1 more minute. The skin should shatter when tapped. Serve immediately skin-side up.