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A white bowl of steamed clams topped with herbs and red sauce sits beside a partially visible bottle of Tres Agaves organic tequila on a wooden surface.

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Course: Main Course, Seafood
Cuisine: Californian, Mediterranean
Calories: 1009
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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