Crispy Skin Chilean Sea Bass with Tomato Confit

Crispy Skin Chilean Sea Bass with Tomato Confit

Hey y'all!

I’m hyped to share one of my favorite recipes with you today: Crispy Skin Chilean Sea Bass with Tomato Confit. This dish is perfect for a special dinner or when you want to impress your guests with a restaurant-quality meal right at home. Let’s get into it!

Crispy Skin Chilean Sea Bass

First things first, let's get that sea bass nice and crispy. Here’s how I do it:

1. Season the Sea Bass: Start by patting the fillets dry with a paper towel. Season both sides generously with salt and freshly ground black pepper.

2. Heat the Oil: Heat some oil in a large skillet until it’s hot but not smoking.

3. Cook the Sea Bass: Lay the fillets skin-side down in the hot oil. Press each fillet gently with your fingers to make sure the skin gets that even contact with the pan. Cook for about 30 seconds on high heat, then turn the heat to medium-low.

4. Watch and Wait: Depending on how thick your fillets are, it should take about 5 to 7 minutes on the first side. You’ll see the color change from the bottom up. Just let it do its thing—don’t move it.

5. Flip the Fillets: Once the fillet is cooked about halfway up, use a thin, flexible spatula (a fish spatula works best) to gently turn the fillets onto their flesh side. Sear for another 2 minutes. And there you have it! Perfectly crispy skin sea bass.

Tomato Confit

Now, let’s move on to the bomb Tomato Confit. This adds a burst of flavor that pairs perfectly with our sea bass.

1. Prepare the Tomatoes: Place your tomatoes into a baking dish.

2. Add Olive Oil: Pour enough olive oil into the dish to come halfway up the sides of the tomatoes.

3. Seasoning: Nestle some fresh herbs and garlic into the tomatoes. Season everything with salt, pepper, and a sprinkling of lemon zest.

4. Cook to Perfection: Cook until the tomatoes are tender but not fully burst; they should be soft but still holding it together.

5. Cool and Store: Let the tomatoes cool. You can dig in right away or place them in jars and store them in the refrigerator for later.

I hope y'all enjoy making and devouring this Crispy Skin Chilean Sea Bass with Tomato Confit as much as I do. It's a dish that's sure to impress and delight with its rich flavors and beautiful presentation.

Happy cooking!