For perfectly cooked fish, sear it on the stove top until it has a nice golden crust, then finish cooking it in the oven for a fillet that stays moist and flaky. This same technique works well with all types of fish. In this recipe, the sea bass is topped with a flavorful butter to create an instant sauce.
Level
Intermediate
Prep Time
20-30 minutes
Cook Time
5-8 minutes
Serves
4
Cook it With Our
Directions
Chive Garlic Compound Butter
- In a medium bowl, with an electric mixer, beat the butter until light and fluffy.
- Add the chives, garlic, and salt and mix until thoroughly combined. Spoon the mixture in the shape of a log onto a piece of wax or parchment paper.
- Fold the paper over itself. Using your hands, shape the butter into a cylinder about 1 ½ inches wide (almost like making a Tootsie Roll). Once it is shaped, twist the ends to seal it.
- Place in the freezer to set, about 20 minutes. Refrigerate until ready to serve or up to a month.
- When ready to serve, slice the roll into ¼-inch-thick rounds and remove the parchment. (Only 4 slices of compound butter are need for this recipe.)
Sea Bass
- Preheat the oven to 375 degrees Fahrenheit.
- Generously season the sea bass with salt and pepper. In a large cast iron skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the sea bass, skin side up, until it is well browned and easily releases from pan, about 4 minutes. Flip over and cook until seared, about 1 minute. Transfer the pan to the oven and roast about 5 minutes or cooked to the desired degree of doneness.
- Serve each fillet with a slice of compound butter on top.
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