Pan-Roasted Sea Bass

Pan-Roasted Sea Bass

with Herb Butter and Blistered Green Beans

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A basting of thyme butter does wonders for any fish, but it gives these sea bass fillets a nutty flavor. The fast cooking method, adapted by Julia Moskin from Mark Usewicz of Mermaid’s Garden in Brooklyn, means that any fishy smell will dissipate quickly. Roasted potatoes and blistered green beans round out the plate.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Milk,Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

  • Chilean Sea Bass Fillet
  • Thyme
  • Unsalted Butter
  • Green Beans
  • Garlic Cloves
  • Red Creamer Potatoes
  • Shallot
  • Lemon
  • Parsley

EQUIPMENT YOU'LL NEED:

  • Large Non Stick Saute Pan
  • Medium Bowl
  • Medium Saute Pan
  • Sheet Pan Lined with Foil

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil