Argentinian · beginner
Argentinian Pan-Seared Sea Bass With Herb Garlic Salmora
Flaky sea bass fillets pan-seared to crispy perfection and spooned over with a traditional Argentine warm garlic, parsley, and olive oil warm brine reduction.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Dissolve the coarse sea salt into warm water in a small ramekin to form the salmora brine base.
- 02
Pat sea bass fillets thoroughly dry with paper towels on both sides.
- 03
Heat 1 tablespoon of olive oil in a wide stainless steel or cast-iron skillet over medium-high heat.
- 04
Place fillets skin-side down in the skillet, pressing gently with a spatula for 10 seconds to prevent curling.
- 05
Cook skin-side down for 4 minutes until crisp, then flip gently and cook for 3 minutes more until internal temperature reaches 145°F (63°C); transfer fish to a serving plate.
- 06
Lower skillet heat to low, add the remaining 1 tablespoon olive oil and sliced garlic, warming for 1 minute until garlic is barely golden.
- 07
Stir in dried oregano, red pepper flakes, fresh parsley, lemon juice, and the warm salmora water mixture, swirling the pan for 1 minute until emulsified.
- 08
Spoon the warm herb-garlic salmora over the seared sea bass fillets right before serving.
A LITTLE KITCHEN KNOW-HOW
Salmora Emulsion Finishing
Using a lightly seasoned warm salt water emulsion combined with aromatic oil to baste hot seared proteins immediately after cooking.
Notes from the kitchen
- Thoroughly drying fish skin before pan-searing guarantees maximum crispness and prevents pan sticking.
- Salmora is a traditional Argentine grill brine; warming it briefly with oil creates a pan sauce without dulling fresh herbs.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.