Mediterranean Sea Bass

Pan Seared Mediterranean Sea Bass

Mediterranean Sea Bass, also known as Asian Sea Bass is a delicious firm white fish with a mild, buttery flavor.  It tastes like a cross between mahi-mahi and grouper, and works well with a myriad of flavors and cooking techniques.


🍷 Wine pairing:  A delicate Bordeaux Blanc or unoaked Chardonnay pairs well with this dish.

Pan Seared Mediterranean Sea Bass
Servings: 2 people
Author: Moody's Foodie
  • 2 Moody’s Mediterranean Sea Bass fillets 6 to 8 ounces each
  • 1-2 T of fine flour
  • 1 T olive oil
  • 1 T salted butter room temperature
  • Salt and pepper to taste
  1. Let the fillets come to room temperature
  2. Rinse the fillets and pat dry; season both sides with salt and pepper
  3. Dust the skin side with the flour
  4. In a medium non-stick skillet, heat the oil and butter over medium-high heat. When the oil is hot, add the fillets, skin side down. Turn the heat to medium to prevent the oil and butter from smoking.
  5. Press the flesh of the fish with a spatula to prevent from curling, squeezing out any air pockets between the skin and the flesh.
  6. When the skin is nice and crisp, turn the fillets over and briefly cook the other side.