pan seared chilean sea bass

why you'll love this recipe:

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INGREDIENTS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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pan seared chilean sea bass

ELISE TRIES TO COOK

why you'll love this recipe:

why you'll love this recipe:

INGREDIENTS

INGREDIENTS

INSTRUCTIONS

INSTRUCTIONS

Make the herb salsa by stirring together cilantro, parsley, scallions, oil, lemon juice, garlic salt, and red pepper flakes.

INSTRUCTIONS

INSTRUCTIONS

Season the sea bass with salt and pepper and place skin side down into a hot pan with oil.

INSTRUCTIONS

INSTRUCTIONS

Sear first side for 4-5 minutes then flip filets skin-side up, and sear for an additional 2-3 minutes, or until reaches an internal temperature of 145ºF.

INSTRUCTIONS

INSTRUCTIONS

Serve seared sea bass filets skin-side up on plates, and serve hot with a spoonful of Italian salsa verde on top.

ENJOY!

ENJOY!