Pan-Seared Black Bass Perfection

Pan-seared black bass is a simple and healthy dish that can be made in under 20 minutes. The fish is seasoned with salt and pepper, and sometimes coated in a mixture of breadcrumbs, cheese, and spices, before being fried in butter or oil. It is then served with a variety of sides, such as roasted vegetables, rice, salad, or creamy garlic cauliflower mash.

Choosing the right fish

When it comes to choosing the right fish for pan-searing, there are a few factors to consider, such as the type of fish, its freshness, and your personal preferences. Here are some guidelines to help you select the perfect fish for a delicious pan-seared dish.

Type of Fish

The technique of pan-searing works well with most thick fillets or fish steaks. Look for fish with firm, meaty flesh that can hold up to the high-temperature cooking process. Examples include sea bass, salmon, tuna, catfish, snapper, mahi-mahi, and grouper. Avoid fish with lots of bones, such as shad, or very small fish like sardines. Thin fillets, such as sole or small walleye, can be more delicate and prone to breaking when flipped.

Freshness

When purchasing fish, it is essential to ensure its freshness. If you live near the water, sourcing local fish is ideal, as nothing beats the taste of freshly caught seafood. Otherwise, visit the fish counter at your local grocery store. Look for fillets with a mild smell; a strong "fishy" odour indicates that the fish is not fresh. Fresh fish is preferable, but frozen and defrosted options are also common and can be used if properly thawed.

Skin-On or Skinless

Whether to cook your fish with the skin on or remove it is a matter of personal preference. Some people enjoy the crispy texture and added flavour that skin-on fish provides, while others prefer to remove the skin before cooking. If you choose to cook with the skin on, be sure to descale the fish thoroughly. Skin-on fish should be seared skin-side down first, as this helps achieve a crispy skin and evenly cooked flesh.

Preparation and Storage

When preparing fish for pan-searing, it is recommended to bring it to room temperature before cooking. This ensures even cooking. Pat the fish dry with paper towels, and if using a skin-on fillet, use a butter knife to gently scrape down the skin to remove any excess moisture. You can also trim any undesired skin using a sharp knife. Season the fish with salt and your desired spices or marinade, but be mindful that acidic marinades should not be left on the fish for more than 15 minutes to avoid breaking down the flesh.

Leftover pan-seared fish can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, use the microwave in 30-second increments until warmed through.

Preparing the fish

First, you'll want to pat the fish dry with a paper towel. This will help you get a good sear on the fish. Next, season the fish. You can use a simple sprinkle of salt and pepper, or a spice rub of your choice. For example, a mixture of ground coriander, garlic powder, Aleppo pepper or sweet Spanish paprika, ground cumin, and black pepper. Make sure to season both sides of the fish.

Now you're ready to start cooking. Heat some olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the fish to the pan. Manage your heat so the oil doesn't burn. Push down on the thickest part of each fillet for about 30 seconds, then let the fish cook undisturbed for 4-6 minutes. You'll know it's ready to turn over when you see browned edges, and it should release easily from the pan. If the fish is stuck, leave it for a little longer. Once it's ready, it should be somewhat browned on both sides. Carefully turn the fish over and cook the other side for 3-4 minutes.

Finally, remove the fish from the heat and squeeze over some lemon juice. You can also add a vegetable medley or a simple side salad to serve.

Cooking the fish

Now that you have gathered all your ingredients and prepared your black bass fillets, it is time to cook the fish.

First, pat the fillets dry with a paper towel. This will help the seasonings stick to the fish and create a nice crust when seared. Next, season the fish generously with salt and pepper on both sides. You can also add other seasonings like garlic powder and onion powder, or a spice rub of your choice.

Heat a cast-iron skillet or a large non-stick skillet over medium-high heat. Add butter or olive oil to the pan, or a combination of both. Once the butter has melted and the oil is hot and shimmering, carefully add the fish fillets to the pan. If your fillets have skin, place them skin-side down in the pan.

Let the fish cook undisturbed for about 3-5 minutes. You are looking for a nice golden brown crust to form before flipping the fillets. After 3-5 minutes, carefully flip the fish using a spatula and cook the other side for an additional 3-5 minutes, or until the fish is cooked to your desired level of doneness.

To check if the fish is done, insert a thin knife into the thickest part of the fillet. If the knife feels hot to the touch when removed, the fish is likely cooked through. You can also use a fork to gently flake the fish. If it flakes easily, it is ready.

Once the fish is cooked to your liking, remove it from the heat and transfer it to a plate. If desired, squeeze some lemon juice over the fillets for added freshness and flavour.

Your pan-seared black bass is now ready to be served! Enjoy the delicious, flaky, and tender fish as-is or with your favourite sides.

Making a sauce

To make a sauce to accompany your pan-seared black bass, you can try a lemon butter sauce, a lemon caper butter sauce, or a lemon garlic herb sauce.

Lemon Butter Sauce

This sauce is a simple combination of lemon and butter. You can add more olive oil or vegan butter to taste.

Lemon Caper Butter Sauce

For this sauce, you will need lemon, capers, and butter or vegan butter. Simply melt the butter, stir in the lemon juice and capers, and serve.

Lemon Garlic Herb Sauce

This sauce is a little more complex and involves deglazing the pan with white wine and adding chicken stock, lemon juice, and butter.

First, pat the fish dry with a paper towel. In a shallow dish, mix together the flour, salt, and pepper. Dredge the fish in this mixture, coating the entire surface, and shake off any excess.

Then, in a large skillet, melt some butter and add olive oil. Cook the fish for 3-4 minutes on each side until golden brown. Remove the fish from the skillet and set it aside on a plate.

Turn down the heat and add some white wine to deglaze the skillet, stirring up any browned bits. Continue heating until the wine has almost completely evaporated, then add another tablespoon of butter.

Once melted, add the minced garlic and fresh herbs of your choice (oregano, thyme, and parsley work well) to the skillet. Sauté for around 30 seconds, being careful not to let the garlic burn.

Next, add the chicken broth and bring to a simmer. If the sauce seems thin, continue simmering until it has reduced and thickened.

Finally, turn off the heat and stir in some lemon juice and another tablespoon of butter. Taste and adjust the seasoning if needed.

This sauce is very versatile and can be used on chicken, steak, salmon, or even just on its own!

Serving suggestions

There are many ways to serve pan-seared black bass. Here are some ideas:

• Breadcrumbs and cheese: Bread the fish using panko breadcrumbs and parmesan cheese before pan-searing. This adds flavour and creates a crisp crust.
• Vegetables: Sautéed spinach, roasted tomatoes, and a medley of bell peppers, garlic, shallots, and chopped kalamata olives all make great sides.
• Salads: A simple side salad or a panzanella or grilled zucchini salad can complement the dish.
• Carbohydrates: Couscous, bulgur wheat, rice, or mashed potatoes can be served on the side.
• Sauces: Finish the dish with a squeeze of lemon juice or serve it with a lemon butter sauce.
• Drinks: A glass of white wine can complement the dish.

Frequently asked questions