Gordon Ramsay’s Pan Seared Sea Bass is made with sea bass, butter, olive oil, seasonings, and lemon this delicious dish serves four people and can be prepared in about 10 minutes of cooking time, offering a quick, flavorful meal.
💗 Why You’ll Love This Pan Seared Sea Bass Recipe:
- Simple Ingredients: The recipe requires just a few basic ingredients, making it accessible and straightforward. The focus is on the quality of the fish and the enhancement of its natural flavors.
- Quick Preparation: It’s a quick dish to prepare, taking about 10 minutes of cooking time. This makes it perfect for a fast gourmet dinner on a busy night.
- Healthy Choice: Sea bass is a great source of protein and omega-3 fatty acids, making this dish a healthy option that doesn’t sacrifice flavor.
- Restaurant Quality: The pan-searing technique used in this recipe is the same as that used in high-end restaurants, giving you a professional-grade meal at home.
- Flavorful: The combination of butter, olive oil, and seasonings provides a rich flavor that complements the fish perfectly.
❓ What Is Gordon Ramsay’s Pan Seared Sea Bass Recipe?
Gordon Ramsay’s Pan Seared Sea Bass is a quick, flavorful recipe featuring sea bass seasoned with salt, pepper, onion, and garlic powder, then cooked in butter and olive oil, garnished with lemon, and often served with fresh herbs.
🍋 Gordon Ramsay Pan Seared Sea Bass Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 15 ounces sea bass – wild caught
- kosher salt and freshly ground black pepper – to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 large lemon – sliced
🍛 How To Make Gordon Ramsay Pan Seared Sea Bass
- Get the fish ready. Use paper towels to dry the sea bass. After that, season both sides of the fish with salt, pepper, onion powder, and garlic powder.
- Warm up a cast iron pan over medium-high heat. Put in the olive oil and butter, and melt them together.
- After the pan is hot, add the fish and a few lemon pieces. Cook for four minutes. After that, flip the fish over and cook for another 4 to 5 minutes, or until it’s flaky.
- To serve, add the pan juices to the fish. Also, add a sprig of parsley and some more lemon.
💭 Recipe Tips
- Pat Dry: Make sure to pat the fish dry thoroughly with paper towels this helps get a nice sear and prevents the fish from sticking to the pan.
- Season Well: Don’t skimp on the seasonings the salt, pepper, onion powder, and garlic powder bring out the natural flavors of the sea bass.
- Preheat the Pan: Ensure your cast iron pan is properly heated before adding the fish a hot pan is crucial for that perfect sear.
- Don’t Overcrowd the Pan: Cook the fish in batches if needed overcrowding the pan can lower the temperature and prevent the fish from searing correctly.
- Gentle Flip: When flipping the fish, be gentle to keep it from breaking apart. Use a thin spatula for best results.
🥗 What To Pair Nicely With Pan Seared Sea Bass?
Pair Pan Seared Sea Bass with light, fresh sides like asparagus, sautéed spinach, quinoa, roasted baby potatoes, or a crisp salad to complement its delicate flavor and buttery texture.
🎚 How To Store Leftovers Pan Seared Sea Bass?
- Refrigerate: Cool the sea bass quickly and transfer it to an airtight container store in the refrigerator for up to 2 days.
- Freeze: Wrap the cooled sea bass tightly in plastic wrap or aluminum foil, then place in a freezer bag freeze for up to 1 month for best quality.
🥵 How To Reheat Leftovers Pan Seared Sea Bass?
- Oven: Preheat to 275°F (135°C) place sea bass on a baking sheet and cover loosely with foil heat for 10-15 minutes or until warmed through, preserving moisture and texture.
- Stovetop: Warm gently in a skillet over low heat with a little bit of butter or oil, flipping once, until just heated through, to maintain its delicate texture for up 8 minutes.
FAQs
How do I choose the best sea bass for pan searing?
Look for fresh or well-thawed sea bass with firm, moist flesh and a clean smell wild-caught is often preferred for its flavor and sustainability.
How do I know when the sea bass is properly cooked?
The sea bass is done when its flesh becomes opaque and flakes easily with a fork the internal temperature should reach 145°F (63°C).
Is Pan Seared Sea Bass healthy?
Yes, sea bass is a lean protein source rich in omega-3 fatty acids cooking with minimal added fats keeps it a healthy choice.
How can I avoid the fish sticking to the pan?
Ensure the pan is hot before adding oil or butter and the fish don’t move the fish until it’s time to flip, and use a thin spatula to gently release it.
Gordon Ramsay Pan Seared Sea Bass Nutrition Facts
Amount Per Serving
- Calories: 539
- Total Fat: 28g
- Saturated Fat: 13g
- Trans Fat: 0.6g
- Polyunsaturated Fat: 4.2 grams
- Monounsaturated Fat: 8.2 grams
- Cholesterol: 154mg
- Sodium: 1163mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1.7g
- Sugars: 2.4g
- Protein: 42g
- Potassium: 1137.3mg
Gordon Ramsay Pan Seared Sea Bass
Description
Gordon Ramsay’s Pan Seared Sea Bass is made with sea bass, butter, olive oil, seasonings, and lemon this delicious dish serves four people and can be prepared in about 10 minutes of cooking time, offering a quick, flavorful meal.
Ingredients
Instructions
- Get the fish ready. Use paper towels to dry the sea bass. After that, season both sides of the fish with salt, pepper, onion powder, and garlic powder.
- Warm up a cast iron pan over medium-high heat. Put in the olive oil and butter, and melt them together.
- After the pan is hot, add the fish and a few lemon pieces. Cook for four minutes. After that, flip the fish over and cook for another 4 to 5 minutes, or until it’s flaky.
- To serve, add the pan juices to the fish. Also, add a sprig of parsley and some more lemon.
Notes
- Pat Dry: Make sure to pat the fish dry thoroughly with paper towels this helps get a nice sear and prevents the fish from sticking to the pan.
- Season Well: Don’t skimp on the seasonings the salt, pepper, onion powder, and garlic powder bring out the natural flavors of the sea bass.
- Preheat the Pan: Ensure your cast iron pan is properly heated before adding the fish a hot pan is crucial for that perfect sear.
- Don’t Overcrowd the Pan: Cook the fish in batches if needed overcrowding the pan can lower the temperature and prevent the fish from searing correctly.
- Gentle Flip: When flipping the fish, be gentle to keep it from breaking apart. Use a thin spatula for best results.
Gordon Ramsay Pan Seared Sea Bass