Prepare to transform your kitchen into a Mediterranean culinary paradise with this stunning sea bass recipe that will make your taste buds dance! Imagine perfectly crispy fish with a golden skin, paired with a creamy, tangy yoghurt-tahini sauce that elevates this dish from simple to spectacular. Whether you're a seasoned home chef or a cooking novice, this recipe promises restaurant-quality results that will impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 2 sea bass fillets
- 1/4 cup plain yoghurt
- 2 tbsp tahini
- 1 lemon, juiced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Remove sea bass fillets from refrigerator 15 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat sea bass fillets dry using paper towels to remove excess moisture. This helps achieve a crispy skin when pan-frying.
- Season both sides of the fillets generously with salt and freshly ground black pepper.
- In a small bowl, whisk together yoghurt, tahini, half of the lemon juice, and a pinch of salt until smooth. Set aside as sauce.
- Heat olive oil in a non-stick skillet over medium-high heat until oil is shimmering but not smoking.
- Place sea bass fillets skin-side down in the hot pan. Cook for 3-4 minutes without moving, allowing skin to become golden and crispy.
- Carefully flip fillets and cook for an additional 2-3 minutes until fish is opaque and flakes easily with a fork.
- Transfer cooked fillets to serving plates and drizzle with prepared yoghurt-tahini sauce.
- Garnish with freshly chopped parsley and remaining lemon juice.
- Serve immediately while fish is hot and skin remains crisp.
Tips
- Temperature is Key: Always let your sea bass fillets sit at room temperature for 15 minutes before cooking. This ensures even heat distribution and prevents the fish from cooking unevenly.
- Moisture Matters: Pat the fish completely dry with paper towels. Excess moisture prevents that coveted crispy skin from forming, so take your time with this step.
- Heat Control: Use a non-stick skillet and ensure it's at the right temperature - shimmering oil, but not smoking. This prevents sticking and ensures a perfect golden crust.
- Skin-Side Down Technique: Cook the fish skin-side down first and resist the urge to move it. This creates a beautifully crisp skin that adds incredible texture to your dish.
- Don't Overcook: Sea bass cooks quickly. Once the fish is opaque and flakes easily, it's done. Overcooking will make it dry and tough.
Nutrition Facts
Calories: 342kcal
Carbohydrates: 7g
Protein: 26g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 48mg
