Seared Sea Bass with Balsamic Glaze
This sea bass recipe is simple to make and packed with flavor. The fish is seared skin-side down until crispy, then finished in the oven with a sweet and tangy balsamic glaze. The result is a perfectly cooked fish with a delicious glaze that will impress your guests.
The inspiration for this recipe came to me on a trip to Italy. I was dining at a small trattoria in the countryside when I was served a sea bass dish that was so good, I couldn't stop thinking about it. The fish was perfectly cooked, with a crispy skin and a tender, flaky interior. The glaze was made with balsamic vinegar, honey, and Dijon mustard, and it was the perfect complement to the fish. I knew that I had to recreate this dish at home, and after a few tries, I finally perfected it.
Seared Sea Bass with Balsamic Glaze Seared Sea Bass with Balsamic Glaze Seared Sea Bass with Balsamic Glaze Seared Sea Bass with Balsamic Glaze
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound sea bass fillets, skin-on
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season the sea bass fillets with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Sear the sea bass fillets, skin-side down, for 3-4 minutes per side, or until crispy and golden brown.
  5. Transfer the sea bass fillets to a baking dish.
  6. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard.
  7. Pour the balsamic glaze over the sea bass fillets.
  8. Bake for 10-12 minutes, or until the fish is cooked through.
  9. Garnish with chopped fresh parsley and serve immediately.
Why It Works
  • Searing the fish skin-side down creates a crispy skin that helps to keep the fish moist during cooking.
  • The balsamic glaze is made with honey and Dijon mustard, which gives it a sweet and tangy flavor that complements the fish perfectly.
  • Baking the fish in the oven finishes it off and ensures that it is cooked through.
  • Garnishing the fish with fresh parsley adds a pop of color and freshness.