Traditional recipes for fish, like this Pan-Roasted Sea Bass, are hard to beat, so why bother
when those age-old preparations are so delicious? They became
traditional because they were good and fast. Add some simple
sides and pebre sauce, and supper is ready with amazing ease.
Pan-roasting sea bass is a technique that starts on the stove
top and ends in the oven. It should result in a crispy sear, and it helps keep
the fish juicy and sweet (that is, seafood “sweet,” not sugary sweet).
Makes
2 servings
Total Time
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Ingredients
Test Kitchen Approved
What is Pebre Sauce?
Pebre is a Chilean salsa, and like
any salsa, it adds spicy flavor to
your meals. Traditional pebre is
made with cilantro, onion, garlic,
chiles, and chopped tomatoes.
Instructions
Preheat oven to 400°.
Pulse cilantro, scallions, garlic,
vinegar, chili garlic sauce, and
1 tsp. oil in a food processor. Stir
in Roma tomato; season sauce
with salt and pepper.
Heat 1 Tbsp. oil in a cast-iron
or oven-safe skillet over medium-high.
Season fillets with salt
and pepper.
Sauté fillets until beginning to
brown, 2 minutes; flip. Add cherry
tomatoes to skillet; drizzle with
remaining 1 Tbsp. oil and season
with salt and pepper.
Transfer skillet to oven; roast
fillets until they begin to flake,
10–12minutes.
Serve fillets with cherry tomatoes
and pebre sauce.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 371
% Daily Value*
Total Fat 20g 30%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 560mg 23%
% Daily Value*
Carbs 13g 4%
Protein 34g
*Percent Daily Values are based on a 2,000 calorie diet.
