CA White Sea Bass Fillet - 2ea 6oz portions

Love this seabass. I used the "reverse sear" method: first baked it at low temp in the toaster oven, and then seared the two sides in a hot pan. Excellent way to cook this fish without using too much oil.

The seabass is very tasty. The flesh is firm and the skin is crispy when pan-fried. However, be careful that it can dry out quickly if cooked for too long.