Crispy Skin Black Sea Bass with Salsa Verde

Crispy-skinned black sea bass with a salsa verde built from whole bunches of cilantro, mint, and chives, not just a handful. Light enough for a warm night, quick enough for a weeknight.

Why You'll Love Crispy Skin Black Sea Bass with Salsa Verde

The salsa verde uses full bunches of cilantro, mint, and chives, blended with garlic, lime juice, and olive oil, so it's more herb than oil. The fish skin crisps in a hot pan while the salsa stays cold, and the contrast between hot and cold, crisp and bright, is the whole point.

Tips and Tricks

• Press the fish down briefly as it hits the pan to avoid curling.
• Dry skin = crisp skin. Moisture is the enemy of crisp.
• Chill the salsa to allow flavors to bloom and contrast the warm fish.

Variations

• Swap black sea bass for branzino, snapper, or trout.
• Add lemon zest or capers to the salsa verde for extra brightness.
• For more body, blend in half an avocado to make a creamy variation.

Substitutions

• Use basil or parsley in place of mint or cilantro.
• Substitute lemon juice for lime if needed.
• If you don't have chives, double the scallions.

Best served with

• Baby potatoes roasted in duck fat
• Charred broccolini or grilled asparagus
• A glass of chilled Sauvignon Blanc or dry pét-nat

How to Store Leftovers

• Store leftover fish and salsa verde separately in airtight containers. Fish keeps 2 days, salsa up to 4 days. Reheat fish gently in a nonstick pan to re-crisp.

Common Questions

Crispy Skin Black Sea Bass with Salsa Verde

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Crispy-skinned black sea bass with a bright, herbaceous salsa verde. Elegant and light, seared in under 10 minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 2

Course: Main Course, Seafood

Cuisine: Californian, Mediterranean

Calories: 1009

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Fish

• 2 fillets Black sea bass 4-6 oz each
• Olive oil as needed
• Kosher salt

Salsa Verde

• 1 bunch Cilantro
• 1 bunch Mint
• 1 bunch Chives
• 5 Scallions coarsely chopped
• 4 cloves Garlic coarsely chopped
• 3 tablespoon Lime juice from about 2 limes
• ½ cup Olive oil
• Kosher salt

Equipment

• Nonstick or stainless steel pan
• Paper Towels
• Mixing Bowls
• Blender
• Fish Spatula

Method

 

Salsa Verde

1. Add cilantro, mint, chives, scallions, garlic, lime juice, olive oil, and salt to a blender.
2. Blend on low, increasing speed gradually, until smooth (about 60 seconds).
3. Chill covered for at least 30 minutes.

Fish

1. Pat fish dry thoroughly and season with kosher salt.
2. Heat pan over medium-high. Drizzle in olive oil.
3. Place fillets skin-side down, pressing gently for 30 seconds to prevent curling.
4. Cook 3-4 minutes until skin is golden and crisp.
5. Flip and cook flesh side for 2 minutes. Remove from heat.

Nutrition

Calories: 1009kcalCarbohydrates: 13gProtein: 3gFat: 108gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 79gSodium: 20mgPotassium: 344mgFiber: 3gSugar: 2gVitamin A: 1506IUVitamin C: 34mgCalcium: 91mgIron: 2mg

Notes

Storage: Crispy fish skin doesn't survive the fridge, so eat this the day it's cooked. The salsa verde is a different story, it keeps in an airtight container in the fridge for up to 4 days (the herbs will darken slightly, that's normal) and is worth making extra of for grilled meats or vegetables later in the week.

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