Prep 15 mins
Cook 10 mins
Pan Roasted Chilean Sea Bass with Beech Mushroom Risotto and Truffle Emulsion.
- 7 ounces portions skin on sea bass
- sea salt
- white pepper
- 3 tablespoons canola oil
- 2 tablespoons butter
- 10 sprigs thyme
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.