1. Heat a large skillet over medium-high heat. Drizzle both sides of the fish with oil and sprinkle with salt and pepper. Place the fish on the pan and pan fry until it turns opaque in the center and the sides are golden brown, about 5 minutes per side.
2. Carefully transfer the sea bass to a platter or individual plates. Immediately top with a generous amount of chermoula. Let it rest for 5 minutes before serving, to allow flavors to blend.
Pan Fried Chilean Sea Bass with Chermoula [Indian fusion Recipe]
Pan Fried Chilean Sea Bass with Chermoula is an easy and delicious recipe that can be served any night of the week. The rich, buttery sea bass is simply cooked with a minimum of fuss and then served with fresh Chermoula sauce from Morocco poured over the top. This recipe of Chermoula has been
enhanced to incorporate Indian spice, including saffron and curry leaves, in a tangy herb sauce.
6 6-oz pieces Chilean sea bass
freshly ground black pepper
Chermoula (see recipe)