Pan-Roasted Sea Bass with pebre sauce

Lunch / Dinner

Pan-Roasted Sea Bass with pebre sauce

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).


2 servings

Total Time

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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.


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, 1012 minutes.

Serve fillets with cherry tomatoes and pebre sauce.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 371

% Daily Value*

Total Fat 20g 30%

Saturated Fat 3g 15%

Cholesterol 70mg 23%

Sodium 560mg 23%

Carbs 13g 4%

Protein 34g

*Percent Daily Values are based on a 2,000 calorie diet.

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