Ingredients:

  • ½ cup tightly packed Fresh Flat-Leaf Parsley, finely chopped
  • ¼ cup lightly packed Fresh Mint Leaves, finely chopped
  • 1 tbsp Capers (in brine), rinsed and finely chopped
  • Zest of 1 large lemon
  • 1 medium clove Garlic, finely minced
  • ¼ cup High Quality Extra Virgin Olive Oil (for salsa)
  • 1 tbsp Fresh Lemon Juice
  • Sea Salt & Black Pepper, To taste (for salsa)
  • Two 6 oz Mediterranean Sea Bass Fillets, skin on, pin-boned, patted very dry
  • 1 tbsp Olive Oil (for searing)
  • 1 tbsp Unsalted Butter
  • 2 sprigs Fresh Thyme or Oregano
  • ½ tsp Sea Salt (for fish)
  • ¼ tsp Black Pepper (for fish)

Instructions:

  1. Prepare the Salsa Verde: Combine the finely chopped parsley, mint, capers, garlic, and lemon zest in a small bowl. Pour in the ¼ cup of high-quality extra virgin olive oil and the tablespoon of lemon juice. Stir well to combine. Season with a small pinch of sea salt and pepper. Set aside at room temperature to allow the flavors to marry.
  2. Prepare the Fish: Lay the sea bass fillets skin-side up on kitchen paper and use several more sheets to pat the skin aggressively dry—this is crucial for crispiness. Score the fish skin 3-4 times diagonally using a sharp knife. Season the flesh side lightly and the skin side generously with sea salt and pepper.
  3. Sear the Sea Bass: Place a heavy-bottomed frying pan over high heat. Add the 1 tablespoon of searing olive oil. Wait until the oil is shimmering and just starting to lightly smoke. Carefully lay the fish fillets skin-side down in the hot pan, pressing down gently for 10-15 seconds with a spatula to prevent curling.
  4. Cook Undisturbed: Reduce the heat to medium-high. Do not move the fish for 3 to 4 minutes. You should see the skin becoming deeply golden and crispy, and the flesh cooking about two-thirds of the way up the fillet.
  5. Finish and Baste: Flip the fillets quickly onto the flesh side. Add the tablespoon of butter and the fresh herb sprigs to the pan. Once the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted butter and fragrant oil over the fish for 30–60 seconds, ensuring the fish is opaque throughout.
  6. Plate and Serve: Remove the fish immediately and place it on a wire rack or warm plate, crispy skin-side up. Allow to rest for 2 minutes. Transfer the rested sea bass to serving plates and spoon the bright Lemon-Herb Salsa Verde generously over the top of the fish. Serve immediately.