Chef Alessandro Marino - Mediterranean Seafood Specialist
👨‍🍳 Seafood Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 20+ Years Experience 🍽️ Mediterranean Cuisine Master

❤️ My Recipe Story

"This dish was inspired by the coastal restaurants of the Mediterranean where fresh fish and simple, elegant sauces reign supreme. The key is achieving that perfect sear while keeping the fish tender and moist inside."

Alessandro specializes in Mediterranean seafood cuisine, bringing restaurant techniques to home kitchens. He's passionate about teaching proper fish cooking methods that ensure perfect results every time.

View All Mitchell's Recipes →
Thick sea bass fillet with golden-brown crispy seared exterior sitting in creamy orange tomato sauce with cherry tomatoes and fresh herbs

Achieving the Perfect Sear

The secret to crispy fish skin is starting with completely dry fish and a properly heated pan. Pat the fillets dry multiple times - any moisture will cause steaming instead of searing. The oil should shimmer and almost smoke before adding the fish.

Resist the urge to move or flip the fish too early. The skin needs steady, uninterrupted contact with the hot pan to develop that golden crust. When the fish is ready to flip, it will release easily from the pan. If it's sticking, give it another minute.

💡 Professional Tip

Score the skin in a light crosshatch pattern before cooking. This prevents the fillet from curling as the skin contracts, ensuring even contact with the pan for a uniformly crispy result.

Frequently Asked Questions

Yes! This recipe works beautifully with halibut, cod, snapper, grouper, or striped bass. Choose thick, firm white fish fillets. Adjust cooking time based on thickness - thinner fillets need less time.

Skinless fillets work fine but won't have the crispy texture. Sear presentation-side first for 3-4 minutes, then flip and cook 2-3 minutes more. The cooking time will be slightly shorter.

You can prepare the sauce base (through step 4) up to 2 hours ahead. Reheat gently before adding the final butter, herbs, and lemon juice. Sear the fish fresh just before serving.

The fish should register 135°F (57°C) on an instant-read thermometer. It should be opaque throughout and flake easily with a fork but still be moist. Slightly translucent in the very center is perfect.

Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Avoid sweet wines. If you don't want to use wine, substitute with additional stock and a tablespoon of lemon juice.

Yes! Replace heavy cream with full-fat coconut cream for a different but delicious flavor profile. The sauce will be slightly thinner but still rich and flavorful.

This pairs beautifully with risotto, creamy polenta, mashed potatoes, or crusty bread to soak up the sauce. Add steamed asparagus, green beans, or a simple arugula salad.

Simmer the sauce longer to reduce and thicken. You can also add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water, or stir in an extra tablespoon of tomato paste.

Recipe Troubleshooting Guide

✅

Skin Won't Crisp

Problem: Fish skin stays soft and rubbery

Solution: Dry fish thoroughly before seasoning. Heat pan properly until oil shimmers. Don't move fish while cooking. Press gently with spatula at start to ensure full contact.

✅

Fish Sticks to Pan

Problem: Fish won't release from the pan

Solution: Pan isn't hot enough or fish isn't ready to flip. Wait longer - fish releases naturally when the sear is complete. Use a good non-stick or well-seasoned pan.

✅

Overcooked Fish

Problem: Fish is dry and rubbery

Prevention: Reduce heat and cooking time. Remove fish when slightly translucent in center - carryover cooking will finish it. Use an instant-read thermometer for precision.

✅

Sauce Breaks

Problem: Cream sauce separates or curdles

Recovery: Don't boil the cream - keep at a gentle simmer. Add cream after wine has reduced. If it breaks, blend sauce with immersion blender to re-emulsify.

✅

Bland Sauce

Problem: Sauce lacks depth and flavor

Prevention: Season generously with salt. Don't skip the wine - it adds acidity and complexity. Increase garlic, add more tomato paste, or finish with extra lemon juice.

✅

Flavor Balance Issues

Too Sweet: Add more lemon juice, white wine vinegar, or a pinch of red pepper flakes

Too Salty: Add more cream or a teaspoon of honey to balance

Bland: Increase garlic, add more lemon juice, season with salt, or add a splash of white wine

Fresh sea bass fillets, cherry tomatoes, cream, white wine, garlic, and fresh herbs arranged on a marble countertop

Selecting Quality Seafood

Fresh, high-quality fish is essential for this dish. Look for fillets with firm, glossy flesh that springs back when pressed. The fish should smell clean and ocean-fresh, never fishy or ammonia-like. If possible, purchase from a reputable fishmonger the day you plan to cook.

Chilean sea bass (Patagonian toothfish) is luxurious but can be expensive and has sustainability concerns. Excellent alternatives include halibut, black cod, or striped bass. Whatever fish you choose, look for thick fillets of at least 1.5 inches for the best searing results.

Essential Ingredient Notes

  • Fish Freshness: Purchase fish the day you'll cook it. Store on ice in the refrigerator until ready to use. Bring to room temperature 15 minutes before cooking for even cooking.
  • Tomato Selection: Cherry or grape tomatoes work best - they're sweeter and hold their shape. Choose ripe but firm tomatoes. In winter, you can substitute with canned cherry tomatoes.
  • Cream Quality: Use heavy cream (36% fat) for the richest, most stable sauce. Light cream or half-and-half will result in a thinner sauce that's more prone to breaking.
Sea bass fillet searing in a hot skillet with golden-brown crust forming, being pressed with a spatula

Building a Restaurant-Quality Sauce

The sauce in this recipe is what elevates it from good to extraordinary. Deglazing the pan with wine after searing the fish captures all those flavorful browned bits (fond), which become the foundation of the sauce's depth. Don't skip this step.

Adding cream to the tomato base creates a luxurious texture and beautiful coral color. The sauce should coat the back of a spoon but still flow easily. If it gets too thick, thin with a splash of stock. The final addition of cold butter (monter au beurre) gives the sauce a glossy, velvety finish.

The Pan-to-Sauce Technique

Never waste those delicious browned bits! After removing the fish, add garlic and tomatoes to the same pan. Deglaze with wine, scraping up all the fond. This is where restaurant-level flavor comes from.

Pan-Seared Sea Bass with Tomato Cream Sauce

Prep 15 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Fish

  • 30g butter, divided
    Use quality European butter
  • 3 cloves garlic, minced
    Fresh garlic only
  • 250g cherry tomatoes, halved
    Sweet and ripe
  • 120ml dry white wine
    Sauvignon Blanc or Pinot Grigio
  • 240ml heavy cream
    36% fat for richness
  • 60ml fish or chicken stock
    Low-sodium preferred
  • 15ml tomato paste
    Concentrates tomato flavor
  • 45ml fresh parsley, chopped
    For brightness
  • Juice of 1/2 lemon
    Balances richness

For the Tomato Cream Sauce

  • 4 sea bass fillets (180g each), skin-on
    Or halibut, cod, or snapper
  • Salt and black pepper
    For seasoning generously
  • 30ml olive oil
    For searing
  • 1/2 tsp red pepper flakes
    Optional, for heat
  • 1/2 tsp paprika
    Adds color and depth
  • 15ml fresh basil, chopped
    Mediterranean flavor

Instructions

  1. Prepare the Fish

    Pat sea bass fillets completely dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes. Score the skin lightly in a crosshatch pattern to prevent curling.

  2. Sear the Fish

    Heat olive oil in a large skillet over medium-high heat until shimmering. Place fillets skin-side down and press gently with a spatula for 30 seconds to ensure even contact. Cook without moving for 5-6 minutes until skin is golden and crispy. Flip and cook 2-3 minutes more. Remove fish and set aside on a warm plate.

  3. Start the Sauce

    In the same skillet, reduce heat to medium and add 1 tablespoon butter. Add minced garlic and cook for 30 seconds until fragrant. Add cherry tomatoes and cook for 2-3 minutes until they begin to soften and release juices.

  4. Build the Cream Sauce

    Stir in tomato paste and paprika, cook 1 minute. Pour in white wine and simmer for 2 minutes, scraping up any browned bits. Add heavy cream and stock, bring to a gentle simmer. Cook for 4-5 minutes until sauce thickens slightly. Add red pepper flakes if using.

  5. Finish and Serve

    Stir in remaining butter, fresh parsley, basil, and lemon juice. Taste and adjust seasoning. Return fish to the pan skin-side up and spoon sauce over. Let warm through for 1 minute. Serve immediately with sauce spooned around the fish, garnished with fresh herbs.

Recipe Notes & Tips

Storage

This dish is best served immediately. Leftover fish can be refrigerated for 1 day, but the skin will lose its crispiness. Reheat gently in the oven at 300°F for best results.

Serving Suggestions

Serve with creamy risotto, garlic mashed potatoes, or crusty bread to soak up the sauce. Pair with roasted asparagus, sautéed spinach, or a simple arugula salad with lemon vinaigrette.

Wine Pairing

This dish pairs beautifully with the same white wine used in the sauce. A crisp Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay complements the creamy tomato sauce perfectly.