Sea Bass

Sometimes the best thing you can do with a beautiful piece of fish is keep your hands off it.

Sea bass fillets get a light dusting of classic French herbs (parsley, chives, marjoram, tarragon, rosemary) and a quick sear in hot oil. That’s it.

The herb blend is essentially fines herbes with a rosemary twist, and it lets the buttery, mild flavor of the sea bass stay front and center.

This is weeknight cooking that looks and tastes like a restaurant plate.

Chef Tips

• Pat the fillets completely dry before they hit the pan. Moisture is the enemy of a good sear.
• Don’t move the fish once it’s in the pan. Let it develop a golden crust on one side before flipping.
• Serve with a squeeze of lemon and a green salad for a light, elegant dinner that comes together in minutes.