Seared Sea Bass with Lemon-Herb Salsa Verde and Shaved Fennel

Crisp-skinned fish under a bright, raw herb sauce that tastes like sunlight and takes less time than ordering in.

⏱ 20 min · easy · 🍽 serves 4

Ingredients

• 2 sea bass fillets, skin-on (about 6 oz each), patted very dry
• 1 tsp fine sea salt, plus more to taste
• 2 tbsp extra virgin olive oil, for searing
• 1 small fennel bulb, cored and shaved paper-thin
• 1 lemon (zest of half, juice of the whole)
• 1/2 cup flat-leaf parsley leaves, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 small garlic clove, grated
• 1 tbsp capers, rinsed and roughly chopped
• 1/3 cup extra virgin olive oil, for the salsa verde
• Freshly cracked black pepper
• Flaky sea salt, to finish

Steps

1. Pull the fish from the fridge and salt both sides; let it sit while you make everything else — 10 minutes of dry-brining is what gives you crackling skin.
2. In a small bowl, stir together parsley, dill, mint, garlic, capers, lemon zest, half the lemon juice, and 1/3 cup olive oil. Season with salt and pepper and set aside to mingle.
3. Toss the shaved fennel with the remaining lemon juice and a pinch of salt; let it soften and sweeten while the fish cooks.
4. Heat 2 tbsp olive oil in a heavy skillet over medium-high until it shimmers. Pat the fillets dry one last time and lay them in skin-side down, pressing gently with a spatula for 10 seconds so the skin stays flat.
5. Cook undisturbed 4–5 minutes until the skin is deep golden and releases on its own. Flip and cook 1–2 minutes more, just until the flesh turns opaque and flakes at the thickest point.
6. Rest the fish 1 minute on a warm plate, skin-side up so it stays crisp. Pile the fennel alongside, spoon the salsa verde generously over the fillets, and finish with flaky salt and cracked pepper.