Seared Sea Bass with Lemon-Herb Emulsion and High-Phenolic Olive Oil
Pan-seared sea bass fillets finished with a vibrant lemon-herb emulsion and The Governor Unfiltered Olive Oil, showcasing the oil's peppery complexity and health-protective polyphenols.
This elegant yet approachable dish celebrates the robust character of The Governor Unfiltered Olive Oil Premium Edition from Corfu. The high-phenolic oil is used both as a cooking medium and a finishing drizzle, allowing its distinctive peppery notes and fresh green olive aroma to complement the delicate sweetness of sea bass. A simple emulsion of lemon, fresh herbs, and the unfiltered oil creates a luxurious sauce that highlights the oil's natural sediment and complex flavor profile. This recipe demonstrates how premium extra virgin olive oil can transform a straightforward preparation into a restaurant-quality experience.
Method
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1
Prepare the fish
Remove sea bass fillets from refrigeration 15 minutes before cooking to bring to room temperature. Pat each fillet thoroughly dry with paper towels, paying special attention to the skin side. Season both sides evenly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Set aside on a clean plate.
5 minutes -
2
Make the lemon-herb emulsion
In a small mixing bowl, combine 3 tablespoons strained lemon juice with 1/4 teaspoon fine sea salt and the minced garlic. Whisk briefly to dissolve the salt. Gently shake the bottle of The Governor Unfiltered Olive Oil to distribute the natural sediment. While whisking continuously, slowly drizzle in 80 ml of the oil in a thin, steady stream until the mixture emulsifies into a pale, slightly thickened sauce. Stir in the chopped dill and parsley. Taste and adjust seasoning if needed. Set aside at room temperature.
5 minutes -
3
Sear the sea bass
Heat a large stainless steel or cast-iron skillet over medium-high heat for 2 minutes. Add 2 tablespoons of The Governor Unfiltered Olive Oil and swirl to coat the pan evenly. When the oil shimmers but does not smoke, carefully place the sea bass fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to ensure even contact and prevent curling. Cook without moving for 4 to 5 minutes, until the skin is deeply golden and crisp and the flesh is opaque halfway up the side of the fillet.
5 minutes -
4
Finish cooking
Using kitchen tongs or a thin spatula, carefully flip each fillet. Cook on the flesh side for an additional 2 to 3 minutes, until the fish reaches an internal temperature of 55 to 57 degrees Celsius at the thickest part and flakes easily with gentle pressure. The flesh should be opaque and moist. Remove the skillet from heat and transfer the fillets to a clean plate. Allow to rest for 2 minutes.
2 minutes -
5
Plate and serve
Place one sea bass fillet on each of four warmed plates, skin-side up to showcase the crisp texture. Whisk the lemon-herb emulsion briefly to recombine, then spoon approximately 2 tablespoons over and around each fillet, allowing the vibrant green herbs and natural olive oil sediment to be visible. Garnish with a lemon wedge and a sprig of fresh dill if desired. Serve immediately while the fish is warm and the emulsion is at room temperature.
5 minutes
Serving note
Pat the fish completely dry before searing to achieve a golden crust. The Governor's unfiltered oil contains natural sediment that adds depth; shake the bottle gently before use. Allow the fish to rest briefly after cooking so the emulsion doesn't break from excessive heat. For best results, use the oil raw in the emulsion to preserve its polyphenol content and peppery finish. If sea bass is unavailable, substitute with branzino, halibut, or striped bass of similar thickness.
Allergen note
This recipe contains fish. Verify that all pantry ingredients, including salt and pepper, meet specific allergen requirements for your needs. The Governor Unfiltered Olive Oil is made exclusively from olives; consult the manufacturer's documentation for facility cross-contamination information if required.
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The Governor Unfiltered Olive Oil Premium Edition – High-Phenolic Corfu EVOO
2 tablespoons
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