Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Epicurean Classic Demo: How to Make Seared Sea Bass with Salsa Verde

Sarah Breckenridge
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

In the latest highlight from our Epicurean Classic 2009 coverage, you’ll learn chefs Andy Pforzheimer’s and Adam Halberg’s tips for scoring fish and why they prefer not to use a food processor when they make salsa verde. Andy also describes the ultimate tapas experience: turning your table into your plate. What exactly does he mean by that? Watch the video to find out.

Anyone can check out our original post for links to more demos from the Epicurean Classic and to get the featured recipes. And, CooksClub members have exclusive access to the nearly eight hours of cooking demonstrations given by 10 top chefs and cookbook authors we filmed at the show.

Recipe: Sea Bass with Salsa Verde

Serves  4

Three bunches Italian parsley, rough chopped
One bunch of scallions, cleaned, finely sliced
One bunch mint, rough chopped
One bunch basil, rough chopped
One tablespoon fresh thyme leaves, rough chopped
Two tablespoons minced garlic
Juice of one lemon
Three tablespoons sherry vinegar
Half cup extra virgin olive oil
Half cup vegetable oil plus two tablespoons for cooking
Tablespoon kosher salt
Teaspoon freshly ground black pepper
Pinch of fresh red chili flakes
Four 6-oz portions of sea bass, skin on

For the sauce:
Mix all herbs, garlic, lemon juice, vinegar and salt and peppers. Let sit for five to ten minutes; add the oils until you get a thick consistency.  Put aside and reserve (minimum one hour; sauce can be made a day ahead and refrigerated.)

For the fish:
Pre-heat oven to 400 degrees F.   Score the skin of the bass with a sharp knife in a cross-hatch pattern and season both sides with salt and pepper. Put a heavy-duty sauté pan on medium high heat; add two tablespoons vegetable oil.  When oil is hot (shimmering but not smoking) add the fish to the pan, skin side down.  (Do not crowd the pan; use another pan if necessary to cook all the fish.)   When the skin begins to crisp, transfer the pan to the oven for six to eight minutes (cooking time depends upon the thickness of the fish.)  When the fish is completely opaque and firm to the touch, remove from the oven. Flip the fish in the pan so it is skin side up.  Taste the salsa verde – the flavors will have mingled.  Adjust with salt, pepper, acid and oil to taste.  Spoon salsa verde onto a plate, place fish on top, and serve.  You may store extra salsa verde in a tight container in the refrigerator for up to two – three days.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.