Pan-Roasted Sea Bass
Want to make this easiest pan-roasted fish dinner ever! Elevate it by using sea bass, a buttery, delicate fish. You could also use halibut, cod, or red snapper.
Servings 2 people
Ingredients
- 2 Skinless white fish fillets 6-8 ozs each, 1 1/2" thick I like sea bass
- 1/4 tsp white sugar
- 1/2 Tbsp vegetable oil
Instructions
- Adjust oven rack to the middle position and preheat to 425ºF.
- Prepare your Ceasar salad and dressing. Place in the refrigerator.
- Prepare rice according to package instructions, while rice is cooking, prepare the fish.
- Pat dry the fish fillets with paper towels.
- Sprinkle each fillet with salt and pepper, on both sides.
- Sprinkle the sugar evenly on both fillets, but just one side.
- Heat the oil in a non-stick, oven-safe skillet, till almost smoking.
- Place the fillets in the skillet, SUGAR SIDE DOWN
- Gently press the fillets to assure good contact with the skillet. You want the sugar to carmelize on the fish.
- Cook till brown, about 2 minutes.
- Gently flip each fillet over.
- Immediately transfer the skillet to the oven.
- Roast the fish until each fillet registers an internal temperature of 135ºF. Takes about 8-10 minutes.
- Transfer fish to serving plates and squeeze lemon juice over each fillet.
- Serve with your prepared salad and rice.