Pan-seared White Seabass
Pan-seared White Seabass
10
CA
Serves 4
Ingredients
Salt and pepper, to taste
2-3 tablespoons flour
4 fillets of white seabass (skin may remain intact)
Grape seed or olive oil, to coat pan
1 lemon, quartered
Season fillets with salt and pepper. Lightly dust each side with flour.
In a skillet over medium-high, heat enough oil to shallowly coat the bottom of the pan. Add fillets and cook 3-5 minutes per side, depending on thickness.
Serve with a squeeze of lemon juice. If desired, serve with white rice and favorite vegetables.
Notes: When cooking sea bass, flip when it turns opaque in color 1/4 of the way up fillet. Fish is done cooking when easily flakes with fork.
Recipe by fisherman Zack Roach, commercial fisherman on F/V Fish Addiction
Photo by jobi_pro, Adobe Stock
Species Group
White Seabass