Ingredients
- 2 (6-ounce) portions black bass, skin-on
- 1 tablespoon kosher salt
- 1 tablespoon freshly cracked black pepper
- 2 tablespoons grapeseed oil
- 2 sprigs fresh thyme
- 1 tablespoon butter
- 1 lemon, juiced
Directions
Season the fish with salt and pepper.
In a large saute pan over medium-high heat, add the oil. Put the fish, skin side down, into the pan.
Press firmly with a spatula to prevent the skin from curling. Sear for 3 to 4 minutes, then flip. Add the thyme sprigs, the butter and the lemon juice. Cook for an additional 4 minutes. Baste the fish for 30 seconds. Remove the fish from pan and arrange on a platter to serve.
Cook's Note: Score the skin side of the fish, to prevent it from curling during the cooking.
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By carloudachef
New York
on July 25, 2010
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I thought it was average.
By wilbmn
Las Vegas, NV
on March 29, 2010
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Wow, I never even tried to cook fish with the skin on before but it turned out wonderful!! I can tell that I'm going to be making this dish every week for my family!!
By mouterbrid
Newark
on February 22, 2010
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Hi Aaron
I tried this recipe I substituted black bass for tilapa. I must say it was a easy recipe and the results were outstanding. Full of flavor and most satifying meal, I will try this recipe again using black bass.
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