My high school basketball coach used to always say "Never forget the 5 P's: prior planning prevents poor performance".
The same is true in the kitchen. If you want to enjoy a delicious White Sea Bass dinner tomorrow, you'd better pull the fish out of the freezer and put it in the fridge today.
The thawing in the sink under cold water method might work okay on burger meat, but is not the preferred way to thaw fish. And never use the microwave to thaw seafood, as it can lead to uneven thawing and may partially cook the fish, compromising its quality.
There is only one way to properly thaw fish & seafood... the slow way:
Refrigerator Thawing:
Place the frozen white sea bass fillet in an airtight container or a resealable plastic bag to prevent any moisture loss.
Put the sealed container in the refrigerator on a plate or tray to catch any potential drips. Allow it to thaw slowly and evenly in the refrigerator.
Thawing time will vary depending on the thickness of the fillet, but a general rule of thumb is to allow 24 hours of refrigerator thawing time per inch of thickness. For example, a 1-inch thick fillet would take about 24 hours, while a 2-inch thick fillet would take about 48 hours.
Once fully thawed, you can proceed with your chosen cooking method—like this Cast Iron White Sea Bass recipe.
What's Next?
