Pan Seared Sea Bass with Crispy Capers


7 ozs Sea Bass Fillet

1/8 tsp Sea Salt

1 tsp Avocado Oil (divided)

1 tsp Capers (drained, patted dry)

1 tsp Chives (chopped)

1 tsp Lemon Juice


  1. Pat the sea bass dry and score the back of the skin about 4 to 5 times to prevent the skin from curling up when cooking. Season with salt.

  2. In a skillet over medium heat, add half the oil and then add the dried capers. Cook until crispy, about 2 to 3 minutes. Remove and set aside.

  3. In the same skillet, over medium heat, add the remaining oil and then add the sea bass skin side down. Cook for 3 to 4 minutes, then flip and cook for an additional 1 to 2 minutes or until cooked through.

  4. Plate the sea bass and top with the capers, chives and lemon juice. Enjoy!

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