Pan-Seared Norwegian Bass with Crispy Skin and Sea Salt Crust
A simple yet flavorful dish that showcases the natural sweetness of the bass, paired with the crunch of a crispy skin and a hint of sea salt.
Ingredients
- ●4 (6 oz each) Norwegian bass filletsAsk for skin-on fillets
- ●to taste salt
- ●1 tsp sea saltcrushed
- ●to taste black pepper
- ●2 tbsp olive oil
- ●2 tbsp butter
- ●4 lemon wedges
- ●1 tsp kissed lemon zest
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse the bass fillets under cold water, pat dry with paper towels.
- 3
Season the bass with salt, black pepper.
- 4
Heat olive oil in an oven-safe skillet over medium-high heat.
- 5
Sear the bass for 2-3 minutes per side, until golden brown.
- 6
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until cooked through.
- 7
While the bass is baking, mix together crushed sea salt and kissed lemon zest.
- 8
Remove the skillet from the oven and carefully remove the bass from the skillet.
- 9
Drizzle with melted butter and sprinkle with the sea salt mixture.
- 10
Serve immediately with lemon wedges on the side.