Pan Seared Black Sea Bass With Chimichurri

What You’ll Need

For the Sea Bass

• 1–1.25 lbs wild caught black sea bass fillets 

• 1 tbsp olive oil

• 1 tbsp butter

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• Optional: pinch of paprika

For Serving

• 1/3 cup Not Bad Cooks chimichurri 

• Lemon wedges

• Optional: fresh herbs (parsley or chives)

Let’s Cook

1. Prep the Fish

Pat sea bass completely dry with paper towels (this is key for crispy skin). Season both sides with: salt, black pepper, garlic powder, and paprika.

2. Sear the Sea Bass

Heat olive oil in a skillet over medium-high heat. Place fish skin-side down and press gently for the first 20–30 seconds to keep the skin flat. Cook 4–5 minutes without moving, until: skin is crispy and golden, and fish is mostly cooked through.

3. Flip & Finish

Add butter to the pan and flip the fish. Cook another 1–2 minutes, basting with the melted butter, until fully cooked and flaky. Remove from heat.

4. Plate the Dish

Place the sea bass on a plate, skin-side up to keep it crisp.

5. Finish & Serve

Spoon chimichurri over the top or alongside the fish. Finish with: squeeze of fresh lemon, and a sprinkle of fresh herbs. Serve with your favorite sides and serve immediately. Enjoy!