Seared Sea Bass

Seared Sea Bass


How to Prepare

   Sea bass (1 lb.)

   Baby spinach (1 lb.)

   Tomatoes (12- 14 – cherry)

   Lemon zest (1 ½ tsp.)

   Lemon juice (1 ½ tbsp.)

   Garlic (2 cloves)

   Butter (2 tbsp.)

   Thyme (¼ tsp.)

   Olive oil (2 – 3 tbsp.)

   Salt (just a pinch)

   Ground pepper (just a pinch)








  1. Bring the fish to room temperature.
  2. Cut the tomatoes in halves.
  3. Take the garlic and cut them into thin slices.
  4. In a medium-sized frying pan on medium heat, add the olive oil, tomatoes, and garlic. Stir.
  5. Zest the lemon and then cut it in half for the lemon juice.
  6. When the tomatoes and garlic are soft, add in salt, pepper, just a pinch of thyme, 1 tablespoon of butter and lemon zest.
  7. As soon as the butter is melted, add in the spinach.
    1. Cover.
  8. Put a cast-iron pan on medium heat.
  9. Put a light drizzle of olive oil over the fish.
  10. Salt, pepper and thyme both sides of the fish.
  11. When the spinach is done and cooked down, remove it from the heat, stir and re-cover.
  12.  In the cast-iron pan, put in about 1 tablespoon of olive oil and put the skin part of the fish down in the pan first. 
  13. After about 2 minutes, flip the fish over.
  14. When the fish is almost done, add the butter and lemon juice right on the fish. 
  15. To prep the plate, put the tomatoes and spinach down.
  16. Place the sea bass directly on top of the tomatoes and spinach. 
  17. Drizzle a little bit of the juice from the sea bass over the top. Enjoy!