Pan-Seared Sea Bass with Herbs

Instructions

1. Step 1

   Mince the garlic, chop the thyme and parsley, and keep each ingredient separate.

   Cookware: Chef Knife, cutting board

2. Step 2

   Blot the sea bass dry, then season both sides with the salt and black pepper.

   Ingredients used: 2.0 gr Ground Black Pepper, 6.0 gr Salt, 680.0 gr Sea Bass

   Cookware: plate

3. Step 3

   Heat the skillet over medium heat and add the olive oil. Place the seasoned fillets skin-side down and cook without moving them until the skin is crisp and releases easily.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Fish Spatula, skillet

4. Step 4

   Turn the fillets, then add the butter, garlic, and thyme. Cook over medium heat while spooning the foaming herb butter over the fish until the thickest part reaches 63°C.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 gr Garlic, 4.0 gr Thyme, 28.0 gr Unsalted Butter

   Cookware: Fish Spatula, instant-read thermometer, skillet, spoon

5. Step 5

   Transfer the sea bass to a clean plate and let it rest briefly.

   Timer: 3 min (fixed)

   Cookware: Fish Spatula, plate

6. Step 6

   Set the skillet over low heat, add the lemon juice and parsley, and stir for 30 seconds. Spoon the herb butter over the rested sea bass and serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: skillet, spoon