Cajun Sea Bass

    (135)
    20 min

    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.


    144 people made this

    Ingredients
    Serves: 6 

    • 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

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. On a large piece of greaseproof paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic granules and oregano.
    2. 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.
    3. 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.

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    Reviews & ratings
    Average global rating:
    (135)

    Reviews in English (107)

    JackieJessWatkins
    0

    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

    by
    50

    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)

    by
    48

    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)

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