One of the ingredients that we are very excited to include in this Fall's Wild Harvest Box is the line-caught White Sea Bass from the Channel Islands of California.
White Sea Bass is prized, particularly among spear fishermen. I know this, because my brother-in-law, Stewart, finally landed his first White Sea Bass earlier this year after a several year long pursuit.
Fortunately, you don't have to wrestle your way into a 6mm wetsuit and float amongst the kelp forest... you have White Sea Bass filets in your Fall '23 Wild Harvest Box.
Ingredients:
- 2 White Sea Bass fillets (6-8 ounces each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1/2 lemon, zested and juiced
- 1 tablespoon fresh parsley, chopped
- 1/2 tablespoon fresh thyme leaves
- 1/2 tablespoon fresh dill, chopped
- 2 tablespoons dry white wine (optional)
- Lemon wedges, for garnish
- Fresh herbs, for garnish
Instructions:
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Preheat your oven to 400°F. Place your cast iron skillet in the oven as it preheats to ensure it gets hot.
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While the oven is preheating, pat the fillets dry with paper towels.
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Once the skillet is hot, carefully remove it from the oven using oven mitts, and place it on the stovetop over medium-high heat.
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Add the olive oil to the hot skillet and swirl it around to coat the bottom evenly.
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Season the White Sea Bass fillets generously with salt and freshly ground black pepper on both sides.
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Carefully place the sea bass fillets into the hot skillet, skin side down. Allow them to sear for about 2-3 minutes, or until the skin becomes crispy and golden brown.
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Using a spatula, carefully flip the fillets over and sear the other side for another 2-3 minutes. The fish should easily release from the skillet when it's ready to flip.
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Once both sides are nicely seared, remove the sea bass fillets from the skillet and place them on a plate. Cover them loosely with aluminum foil to keep them warm.
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In the same skillet, add the unsalted butter and minced garlic. Sauté the garlic for about 30 seconds until it becomes fragrant, but be careful not to burn it.
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Pour in the white wine (if using) and let it simmer for a brief moment to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
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Add the lemon zest and juice, fresh parsley, thyme, and dill to the skillet. Stir the sauce to combine all the flavors and let it cook for another 30 seconds.
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Return the seared sea bass fillets to the skillet, placing them on top of the sauce.
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Transfer the skillet to the preheated oven and bake for about 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
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Carefully remove the skillet from the oven, garnish the sea bass with lemon wedges and additional fresh herbs, if desired.
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Serve the White Sea Bass hot, drizzling the lemon herb butter sauce over the top. It pairs wonderfully with steamed vegetables, rice, or mashed potatoes.
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