Saute new potatoes, glazed pak choi, sea salt and cracked black pepper.
Another great dinner at home, enjoyed by my lovely wife and I on a Friday night in. I love cooking with Sea bass as it is such a beautiful and versatile fish. I took the fillets off the bone and brushed them with some Thai spices before searing them in a hot pan. They took on the flavour of the spices well, staying beautifully moist and were a delight to eat. I also enjoy cooking sea bass with Mediterranean influences, either baking whole with blush tomatoes, rosemary and garlic or filleting and grilling with fresh basil pesto. Whichever way I decide to cook sea bass, I always get great pleasure at the dining table.