How to Pan-Sear Sea Bass With Crispy Skin

Crisp skin and tender fish depend on three things: a dry surface, controlled heat, and enough time for the fish to release naturally.

This method was developed with Chef Jamie Celaya of OKRA FoodBar.

What You Need

Sea bass fillets, skin on
Salt and pepper
1 tablespoon high-heat oil, such as sunflower, canola, or grapeseed
1½ tablespoons butter
2 garlic cloves, halved
Fresh thyme
Fresh lemon

Dry and Season the Fish

Pat the sea bass dry, paying particular attention to the skin. Excess moisture creates steam and makes crisping more difficult.

Season both sides lightly with salt and pepper.

Preheat the Pan

Warm a stainless clad pan over medium-high heat. Add the oil once the pan is hot. It should flow easily and begin to shimmer, not smoke heavily.

Sear the Skin

Place the fish skin-side down. Cook for about 45 seconds, then reduce the heat to medium.

Let the fish cook without moving it until the skin is crisp and releases easily from the pan, about 2 minutes. If it resists, give it more time.

Add Butter and Aromatics

Add the butter, garlic, and thyme. Cook for about 1 minute, then turn the fish.

Tilt the pan slightly and spoon the foaming butter over the fish for about 2 minutes. If the butter begins to darken too quickly, reduce the heat or add a small piece of chilled butter.

Check for Doneness

Cooking time will vary with the thickness of the fillet. The fish should be opaque and separate easily with a fork. For a food-safe temperature, check that the thickest part reaches 63°C or 145°F.

Finish with fresh lemon and serve immediately.