Pan-Seared Sea Bass Print Email

6-ounce fillet sea bass (skin on)
1/4 tsp salt
1/4 tsp freshly ground pepper (black)
2 TBS canola oil
1 TBS butter
2 sprigs thyme (fresh)
2 TBS of really good olive oil
Salt & pepper (for seasoning)

In a sauté pan over medium high heat, add oil and place fish skin-side down in pan. Cook for 3 minutes, then flip for 1 more minute (or until fish is cooked throughout - times can vary per conditions)

Add butter and thyme to pan. Let sizzle for 30 seconds as thyme infuses the butter. Spoon butter overtop of fish.

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