Pan-Roasted Sea Bass with Lemon Fennel Oil

1. 1

   Preheat oven to 425F.

2. 2

   Rinse fillets and pat dry.

3. 3

   Season fillets with salt and pepper.

4. 4

   In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes.

5. 5

   Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.

6. 6

   While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.

7. 7

   Serve fillets skin sides up and spoon sauce over them.

* Per serving · 4 servings · Values may vary.

No additional tips available.