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Pan-Roasted Sea Bass


Pan-Roasted Sea Basswith Herb Butter and Blistered Green Beans

Cook Time45 mins

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.

New York Times

Recipe byNew York Times


Suggested Pairings

Pinot Grigio

Pale Ale


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

From Your Kitchen

  • Extra Ingredients
  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil
  • Equipment
  • Large Non Stick Sauté Pan
  • Medium Bowl
  • Medium Sauté Pan
  • Sheet Pan Lined with Foil


  • Dairy
  • Fish

Nutrition Facts

  • Nutrition Facts

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