Crispy Pan-Seared Black Sea Bass

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Serving fish skin-on is a way to instantly elevate it.

A cookbook recipe exclusively for All-Access members from Foolproof Fish

SERVES4

Crispy Pan-Seared Black Sea Bass
Foolproof Fish

A cookbook recipe exclusively for All-Access members from Foolproof Fish

WHY THIS RECIPE WORKS

For restaurant-quality fish, we salt the fillets before we cook them. Why? First, the salt seasons the flesh deeply by diffusion. Second, salt actually dissolves some of the proteins in the fish and forms a gel that can hold on to more mois...

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