Savor the Sea: Quick and Healthy Pan-Seared Chilean Sea Bass Delight

For the Sea Bass:

1. Prepare the Sea Bass Fillets:

   • Start by patting the Chilean sea bass fillets dry with paper towels to remove excess moisture. This step ensures a beautiful, crispy sear.
   • Season both sides of the fillets generously with sea salt and freshly ground black pepper. This simple seasoning brings out the delicate flavors of the sea bass.
   

2. Sear the Sea Bass:

   • In a large skillet, preferably cast iron like our Lodge Cast Iron Skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Butter not only adds richness but also helps achieve a golden, crispy exterior.
   • Once the butter is melted and foamy, carefully place the sea bass fillets in the skillet, skin side down. To prevent sticking, ensure the fillets are not touching each other.
   • Sear the fillets for about 4-5 minutes on the first side, allowing the skin to become crispy and golden brown. Avoid moving the fillets around; let them cook undisturbed to achieve that perfect sear.
   

3. Flip the Sea Bass:

   Using a fish spatula, gently flip the fillets over and continue cooking the other side for an additional 3-4 minutes. The sea bass should be opaque and flake easily with a fork when done. Remove the Sea Bass from the skillet and let them rest for 2 minutes.
   

Prepare the Sautéed Spinach:

1. • In a separate pan, heat 1 tablespoon of extra virgin olive oil over medium heat.
   • Add minced garlic and sauté until fragrant, about 1 minute.
   • Add fresh spinach leaves, a pinch of sea salt, and freshly ground black pepper. Sauté until the spinach is wilted, about 3-4 minutes. Remove from heat and set aside.
   

Prepare the Creamy Mashed Potatoes:

1. Brown the Garlic:

   In a skillet melt the 1/4 cup of butter and add in 5 cloves of minced garlic.  Continue to cook over medium high heat until the garlic turns golden brown.

   

2. Boil the Potatoes:

   In a large pot, bring salted water to a boil and add the cubed potatoes. Cook until tender, about 15-20 minutes. Drain well.

   

3. Mash the Potatoes:

   In the same pot or a separate mixing bowl, add the cooked potatoes, the butter and garlic mixture, 1/2 cup milk, sea salt, and freshly ground black pepper. Mash until smooth and creamy, adding more milk if necessary to reach the desired consistency.

   

Serve:

1. Plate and Enjoy:

   • Transfer the pan-seared Chilean sea bass fillets to a serving platter. Squeeze fresh lemon wedges over the top to add a bright, zesty flavor that complements the rich, buttery fish.
   • Garnish with fresh herbs such as parsley or dill for a touch of color and an extra layer of flavor.
   • Serve the fish alongside the sautéed spinach and creamy mashed potatoes for a complete and delicious meal.
   • Enjoy your quick and healthy pan-seared Chilean sea bass immediately, savoring each bite of this well-balanced and flavorful dish.
   

Tips for Success:

1. Patience is Key:

   Allow the sea bass fillets to sear undisturbed for the recommended time to achieve a perfectly crispy skin.

2. Freshness Matters:

   Use the freshest sea bass you can find for the best flavor and texture.

3. Pan Choice:

   A cast-iron skillet like our Lodge Cast Iron Skillet is preferred for its even heat distribution and ability to maintain high temperatures.