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.
This was amazing. The flavour was so good. I didn't change a thing. we had it with baby boiled potatoes and salsa. This is going in my recipe book. - 22 Sep 2017
This recipe turned out pretty well overall. I cooked the fish in a regular non-stick pan, cut out most of the butter (I used the olive oil instead), and added a splash of fresh lemon juice to the fish as it was cooking. Because I'd read the reviews before making the recipe, I cooked the fish on medium (covered, five minutes on each side), and didn't have any problems with it burning or smoking. - 02 Apr 2007 (Review from Allrecipes US | Canada)
This was really great....a bit spicy but we love spicy. I rubbed the seasoning on the fish and let it marinade in the refrigerator for an hour then I baked it in a 350 degree oven for 20 minutes (lightly grease baking pan). Served over broccoli/cheese rice with a side of spinach. YUMMY! - 20 Jul 2007 (Review from Allrecipes US | Canada)