About this recipe:A super flavourful sea bass recipe that uses storecupboard herbs and spices to create true Cajun flavour. The trick to 'blackening' the sea bass fillets is a really hot pan that sizzles when water hits it. Enjoy this with a crisp green salad or your favourite green veg, and a side of Spanish rice. You could also use red snapper fillets for this recipe.
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic granules
1/4 teaspoon dried oregano
2 tablespoons butter
1 tablespoon olive oil
6 (175g) fillets sea bass
salt to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:15min › Ready in:20min
On a large piece of greaseproof paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic granules and oregano.
In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the sea bass fillets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the fillets with the seasoning-mixture.
Heat a large cast-iron frying pan over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.