Cajun Blackened Sea Bass

    35 min

    A deliciously different way to prepare fresh seabass, which couldn't be easier. This recipe is for sea bass fillets, but you could use a whole sea bass as well. Serve this dish for a summertime dinner party with a crisp green salad on the side, and you're set!

    72 people made this

    Serves: 4 

    • 50g butter, melted
    • 1 teaspoon cayenne pepper
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon lemon pepper seasoning
    • 1 teaspoon garlic granules
    • 1 teaspoon salt
    • 250ml Italian-style salad dressing
    • 4 (120g) fillets seabass

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic granules and salt. Set aside.
    3. Dip the fillets into the melted butter, then coat with the seasoning mixture.
    4. In a large frying pan over high heat, sear fish on each side for 2 minutes or until slightly charred.
    5. Place in a baking dish and pour the Italian dressing over each fillet. Cover baking dish and bake in a preheated oven for 30 minutes or until fish flakes apart with a fork.

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    Average global rating:

    Reviews in English (59)


    My husband is from Nawlins (New Orleans to the Northerners). He says this recipe is the REAL thing...very authentic. It really is delicious. I made one without the cayenne for our son. It also tasted great, though to my surprise, he liked the spicy one.  -  10 Dec 2002  (Review from Allrecipes US | Canada)


    my family thought that the fish was a bit to spicy. next time i make this dish i'll have to tone down the peppers  -  09 Sep 2001  (Review from Allrecipes US | Canada)


    I like fish a lot, and this is my first try with a cajun do. Terrific! I goofed a little in not having the pan quite hot enf to sear -- I nearly cooked the fish in this step! I had also changed a little by using some olive oil in the pan because fridge temperature fish dipped in melted butter just caused butter globs on the first piece, and nothing for the rest. I sprinkled the mixed spices onto each piece with clean fingers ...tidier that way. We had it with ratatouille and a bottle of zinfindel. Killer good! I will do again and, after searing, just simmer in a little of the dressing instead of baking which IMO is an unnecessary, drying out step.  -  08 Oct 2007  (Review from Allrecipes US | Canada)