Pan Fried Sea Bass

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 2 servings
Save Recipe

Ingredients

1 tablespoon olive oil

2 tablespoons butter, divided

Two 6- to 8-ounce fillets sea bass, skin on

Salt and freshly ground black pepper

1/3 cup vermouth

4 sprigs fresh thyme

Pinch saffron

1/4 cup heavy cream

Blanched asparagus, for serving

Directions

  1. Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Pan-Seared Sea Bass with a Spanish Sauce

Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree

Pan-Seared Sea Bass in Tomato Fennel Broth

Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce

Texas Fried Sea Bass with a Raspberry Honey Soy Glaze

Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice

Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach

Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth