Chef Kev's Pan Seared Sea Bass



Chef Kev's Pan Seared Sea Bass with Roasted Red Pepper Sauce

Ingredients Directions
Pan Seared Sea Bass
  • 4 filets Fresh Caught Sea Bass (about 4 oz./110 g. each)
  • Sea Salt + Freshly Ground Black Pepper
  • 2 tbsp. Nature's Seasoning
  • 2 tbsp. Old Bay Seasoning
  • 1 tbsp. Butter
  • 1 tbsp. Olive Oil
Roasted Red Pepper Sauce


  • 2 Red Peppers
  • 2 tbsp. Olive Oil
  • 1 Shallot, minced
  • 3 tbsp. White Wine
  • 6 tbsp. Chicken Stock
  • Lemon Juice, to taste
  • Sea Salt + Freshly Ground Black Pepper


Pan Seared Sea Bass


  1. Season the filets with salt and pepper. Heat the butter and oil in a skillet.
  2. Sear on both sides until golden and cooked through, about 4 minutes per side. Serve with Roasted Red Pepper Sauce.
Roasted Red Pepper Sauce


  1. Preheat the oven to 400 degrees F.
  2. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, about 35-45 minutes.
  3. Remove the peppers from the oven and put them in a bowl. Cover with plastic wrap.
  4. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
  5. Heat the oil in a sauté pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute.
  6. Add the stock and the cooked red pepper. Cook for 5 minutes. Cool slightly, and puree in a blender. Season with lemon juice, salt and pepper, and transfer to a small saucepan to reheat in a few minutes, once fish is cooked.