Pan Seared Sea Bass Fillets. Perfectly seared in olive oil, then topped with a special garlic and bell pepper medley. For the tomato and lime salsa, heat the vegetable oil in a separate frying pan over a medium heat. For perfectly cooked fish, sear it on the stove top until it has a nice golden crust, then finish cooking it in the oven for a fillet that stays moist and flaky.

Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results Get extra-crisp skin and tender, moist, evenly cooked flesh using our technique for perfect pan-seared salmon fillets. Peal and chop the celeriac into small chunks. You can have Pan Seared Sea Bass Fillets using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pan Seared Sea Bass Fillets

1. You need of Sea Bass Fillets.
2. You need as needed of Chili lime southwest seasoning.
3. It's as needed of Chopped green onions and parsley.
4. It's of Olive oil and butter fir cooking.
5. You need of My Chipotle Cream Sauce as needed, located in my profile.
6. It's of My.

Bring to the boil and then let it simmer until the celeriac is soft. Place fillets gently in pan and cover with a lid. Season the fillets with salt and pepper and add to the hot pan. Now here is where I had a small problem.

Pan Seared Sea Bass Fillets instructions

1. Season fish with chili lime seasoning.
2. Heat oil and butter in a pan and cook about 3 mins on each side, depending on size of fish.
3. Serve drizzled with warmed chipotle cream sauce. Garnish with parsley and green onions.

My fillets didn't have skin on them so I had to adjust my cooking times to compensate. Serve with a big bowl of wilted greens for a low-fat dinner. These fillets are a perfect portion for one per person. The fillets are skin-on, scaled and have had the bones removed. They are ready for the pan or the grill.