This elegant yet simple dish highlights the natural richness of thick, skin-on fillets like sea bass, halibut, or salmon. Pan-searing creates a golden, crisp crust while keeping the flesh moist and tender. The basil purée sauce—bright with lemon and softened by tangy sour cream—adds a refreshing balance that makes this recipe equally suited for a weeknight dinner or a special occasion meal. It’s a restaurant-worthy dish that comes together quickly, letting the quality of the fish shine.
INGREDIENTS:
1 lb. fish fillets (sea bass, halibut, or salmon), skin on
Salt, pepper, garlic powder to taste
Olive oil
2 tablespoons salted butter
2 cups sour cream
1 large lemon, juiced
2 cups basil leaves, stemmed and chopped
METHOD:
Make the basil purée sauce:
In a blender, combine sour cream with lemon juice and blend until smooth. If too thick, add 1–2 tablespoons of water to loosen. Add basil and blend again until puréed and bright green. Season with salt and pepper to taste. Set aside.
Sear the fish:
Pat the fish fillets dry with paper towels. Season the flesh side generously with salt, pepper, and a light sprinkle of garlic powder.
Heat a large sauté pan over medium heat and coat the bottom with olive oil. When the oil begins to shimmer (but before smoking), add the butter.
When the butter starts to bubble, place the fish in the pan flesh side down. Cook until the fish is opaque about ½ to ¾ of the way up the fillet, 3–5 minutes depending on thickness.
Carefully flip the fish to the skin side. Continue cooking until the skin is crisp and the thickest part of the flesh flakes easily with a fork, 2–4 minutes more.
Transfer fish to plates and spoon basil purée sauce over the top. Serve immediately.
YIELD: Serves 2
SOURCE: Recipe courtesy of Hans Haveman of H & H Fresh Fish Company
