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

Crisp-skinned fish under a bright, raw herb sauce — clean flavor, no heaviness, all in one pan.

⏱ 25 min · easy · 🍽 serves 4

Ingredients

• 2 sea bass fillets, skin on (about 150 g each)
• 1 small fennel bulb
• 1 lemon (zest + juice)
• 1 small bunch flat-leaf parsley
• Small handful mint leaves
• 1 tbsp capers, drained
• 1 small garlic clove
• 5 tbsp extra-virgin olive oil
• 1 tbsp neutral oil for the pan
• Flaky sea salt
• Black pepper

Steps

1. Pat the fillets very dry with paper towel and leave them skin-side up on a plate, uncovered, while you make the salsa — dry skin is crisp skin.
2. Finely chop the parsley, mint, capers and garlic together on a board, then scrape into a bowl. Stir in the lemon zest, 1 tbsp lemon juice, 5 tbsp olive oil, a pinch of salt and a good grind of pepper. Taste; it should be sharp and loose, not a paste.
3. Shave the fennel as thinly as you can (mandoline or sharp knife), toss with a squeeze of lemon juice and a pinch of salt, and set aside to soften slightly.
4. Salt the fish skin generously just before cooking. Heat the neutral oil in a non-stick or well-seasoned pan over medium-high until it shimmers.
5. Lay the fillets in skin-side down and press each one flat with a spatula for 15 seconds so the skin makes full contact. Cook undisturbed 4–5 min until the skin is deep golden and releases on its own.
6. Flip and cook just 45–60 seconds more — the flesh should be opaque and flake at the thickest point. Lift straight onto warm plates, skin up.
7. Pile the fennel alongside, spoon the salsa verde over the flesh (never the skin), and finish with flaky salt.