Pan-Seared Sea Bass with Lemon & Herbs

Step 1

Pat the sea bass fillets dry on both sides using paper towels, pressing gently but firmly so the skin is completely dry — this helps the skin crisp up when cooked.

Step 2

Sprinkle a pinch of salt and pepper evenly across both sides of each fillet, making sure to season the flesh and skin equally.

Step 3

Cut the lemon in half lengthwise from tip to root, then slice one half into thin half-moons about 1/8-inch thick, cutting straight down perpendicular to the cutting board.

Step 4

Mince the garlic until the pieces are smaller than a grain of rice — about pencil-tip dot size — and place in a small bowl next to the stove.

Step 5

Place a 12-inch nonstick or stainless steel skillet on the stove and set the heat to medium-high; wait 2 minutes until the pan is hot enough that a drop of water sizzles and evaporates immediately when it hits the surface.

Step 6

Pour the 2 tablespoons of olive oil into the hot pan and tilt the pan to coat the bottom evenly; wait 30 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 7

Place the sea bass fillets into the oil skin-side down, laying them away from your body to avoid splattering; you should hear an immediate steady sizzle.

Step 8

Do not move the fillets — let them cook undisturbed for 5 minutes until the skin turns golden brown and looks crispy, like a potato chip.

Step 9

Gently slide a thin spatula under each fillet and flip it over in one smooth motion; the flesh should now face the pan.

Step 10

Scatter the minced garlic into the pan around the fillets and cook for 2 minutes, stirring the garlic once every 30 seconds, until the fish is opaque and flakes easily when you press it gently with a fork.

Step 11

Remove the pan from the heat and squeeze the juice from the lemon half over both fillets, distributing it evenly across the flesh.

Step 12

Scatter the chopped fresh herbs and lemon slices over the top of both fillets in a thin, even layer.

Step 13

Slide each fillet onto a plate using a thin spatula, tilting the spatula so the fish slides off gently skin-side up, leaving the pan sauce and herbs behind.

Step 14

Spoon the warm pan oil, garlic, and any browned bits from the bottom of the skillet over the top of each fillet.