This is one of my favorite recipes because of its simplicity. The sea bass slowly steams in a little oil. The steaming comes not from water added to the pan, but from the fish’s own juices. While the skin doesn’t crisp, the fish becomes meltingly tender and buttery. Serve with sushi rice seasoned with rice vinegar and roasted green beans. Add a bit of miso butter for more savory richness.
For the fish:
- Four-6 oz. skin-on Chilean sea bass fillets, about 1-1/4 inches thick
- 1 tsp. granulated garlic
- 1 tsp. minced fresh flat-leaf parsley
- ¼ tsp. granulated sugar
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- ½ cup thinly sliced scallion greens
- 1-1/2 tsp. black sesame seeds
In a small bowl, mix the unsalted butter and the miso until well combined. Set aside.
Rinse the fish and pat dry with paper towels. In another small bowl, combine the garlic, parsley, sugar, and 1-1/2 tsp. salt. Sprinkle on all sides of the fish.
Heat the oil in a large nonstick skillet over medium-low heat. Put the fish in the skillet skin side down, covers, and cook for 4 minutes. Flip the fish, cover, and cook for an additional 2 minutes. Flip again, cover, and cook until the fish is just cooked through, another 2 to 4 minutes. Serve the fish topped with the scallions and sesame seeds.
For the green beans:
Roasting creates caramelized notes that pair well with miso butter.
- 3-1/2 Tbs. unsalted butter, softened
- 1 Tbs. white miso
- 1 lb. green beans, trimmed
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Position a rack in the center of the oven and heat to 425°F.
On a rimmed baking sheet, toss the green beans with the oil, ½ tsp. salt, and ¼ tsp. pepper, and spread in a single layer. Roast until the bottoms begin to brown, about 15 minutes. Toss, rearrange on the baking sheet and roast until tender and golden, about 5 minutes more.
Serve topped with some of the miso butter.
