A refined and elegant main course, this pan-seared sea bass dish features crisp-skinned fillets set atop vibrant red pepper coulis and a fresh herb emulsion. Paired with charred baby leeks, blistered cherry tomatoes, and delicate cucumber ribbons, this plate is as visually stunning as it is flavorful—perfect for fine dining at home or impressing guests.

Why You’ll Love This Recipe

This sea bass recipe elevates a simple protein with refined accompaniments and professional plating. The combination of savory, smoky, and herby flavors creates a balanced and dynamic culinary experience. It’s quick to prepare, yet delivers the elegance and taste of a restaurant-quality dish. Whether for a special dinner or an elevated weekday meal, it brings artistry and sophistication to the table.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the fish:

2 sea bass fillets, skin on
Salt and pepper, to taste
1 tbsp olive oil

For the red pepper coulis:

1 red bell pepper, roasted and peeled
1 garlic clove
1 tbsp olive oil
Salt, to taste

For the herb emulsion:

1/2 cup fresh parsley
1/4 cup fresh basil
1 garlic clove
1 tbsp lemon juice
2 tbsp olive oil
2 tbsp water
Salt and pepper, to taste

For garnish and vegetables:

1 zucchini, thinly sliced and rolled
2 baby leeks, grilled
4 cherry tomatoes on the vine, blistered
Microgreens or fresh herbs

directions

Prepare the red pepper coulis: In a blender or food processor, combine the roasted red bell pepper, garlic, olive oil, and a pinch of salt. Blend until smooth. Set aside.
Make the herb emulsion: Blend parsley, basil, garlic, lemon juice, olive oil, and water until smooth and creamy. Season with salt and pepper to taste.
Cook the sea bass: Pat the fillets dry with paper towels and season with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. Place the fillets skin-side down and sear for 3–4 minutes until the skin is crispy and golden. Flip and cook for an additional 1–2 minutes until the fish is cooked through.
Prepare the vegetables: Grill the baby leeks over high heat until nicely charred. Blister the cherry tomatoes in a dry hot pan until their skins begin to split. Roll thin zucchini slices into decorative curls.
Plate the dish: On each plate, swipe red pepper coulis and herb emulsion as a base. Place the sea bass fillet at the center. Arrange the grilled leeks, blistered tomatoes, and zucchini curls around the fish. Garnish with microgreens or fresh herbs.

Servings and timing

This recipe serves 2 people.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: Approximately 35 minutes

Variations

Different Fish: Substitute sea bass with cod, snapper, or halibut, adjusting cook time as needed.
Spicy Coulis: Add a pinch of chili flakes or a slice of red chili to the red pepper coulis for heat.
Citrus Herb Emulsion: Include orange zest or juice for a sweeter, more aromatic herb sauce.
Vegan Version: Replace fish with grilled eggplant or portobello mushrooms for a plant-based alternative.
Additional Vegetables: Add grilled asparagus, baby carrots, or sugar snap peas for variety.

storage/reheating

This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
To reheat, place the fish in a preheated 300°F (150°C) oven for 8–10 minutes until warmed through. Avoid using a microwave, as it may affect the texture of the fish and sauces.
Store sauces and vegetables separately in airtight containers to maintain freshness.

FAQs

What kind of sea bass should I use?

Look for fresh or high-quality frozen skin-on fillets of European or Chilean sea bass for best results.

Can I roast the pepper myself?

Yes. Roast a red bell pepper over an open flame or under a broiler until charred, then peel and deseed before blending.

Is the herb emulsion the same as pesto?

No, it’s lighter and less oily than traditional pesto, with a thinner, creamy texture ideal for plating.

Can I prepare the sauces ahead of time?

Yes, both the coulis and herb emulsion can be made up to 2 days in advance and stored in the fridge.

How do I get the fish skin really crispy?

Ensure the fish is very dry before searing and cook skin-side down without moving it for several minutes.

What if I don’t have a grill for the vegetables?

You can use a grill pan or oven-roast the vegetables at high heat until slightly charred.

Can I make this dish without a blender?

Yes, though the texture of the coulis and emulsion will be less smooth. Use a mortar and pestle or finely chop ingredients.

Is this dish gluten-free?

Yes, it contains no gluten ingredients, but always double-check product labels if serving to someone with celiac disease.

What wine pairs well with this dish?

A crisp white wine such as Sauvignon Blanc or a light Pinot Grigio pairs beautifully with the delicate fish and herby accents.

Can I use dried herbs for the emulsion?

Fresh herbs are strongly recommended for the vibrant color and flavor, but if necessary, use small amounts of dried herbs and adjust to taste.

Conclusion

Pan-Seared Sea Bass with Red Pepper Coulis & Herb Emulsion is a restaurant-worthy dish that’s surprisingly accessible to prepare at home. The contrast of textures, fresh herbaceous notes, and artful presentation make it a perfect choice for elegant dinners or special occasions. With simple steps and bold flavors, this recipe brings sophistication and balance to your plate.