Pan Seared Sea Bass

Our sea bass filets came without skin, if yours do have skin, start cooking the fish skin side down.

I wrote this recipe for two, but it’s very easy to scale up depending on how many people in your house enjoy fish. I could have fit a maximum of four filets in my 12” skillet with room to flip them.

I call for frozen cauliflower rice because it is actually par boiled, not raw, which helps with the cooking times. Should you be making it from scratch or buying it raw in the fresh produce section of your market, add it into the potato pot in the last minute of cooking to soften. 

 Lastly! If you have a pizza oven, we’ve had great luck with popping our fish in there for a quick blast at high heat.

Photographed here with a simple slaw of cruciferous crunch from Trader Joe’s (ribs removed!) which is basically both cabbages and kale. To make the slaw, I massaged the greens with some oil, vinegar, agave, fresh citrus, salt, pepper and toasted sesame seeds. Not really a recipe, but this dish needed some veggies :)