Good times are always had at the fish market! This week I went in search of sea bass.  I printed out a picture of a sea bass, translated the name into Hangul and headed out.  As I was looking at my picture comparing it to fish in tanks a sea of Korean men came out of the woodworks to help me.  I was a little intimidated and felt overwhelmed as they were insistent that I buy a sea bass from one of them.  The price was 45,000 won for 1 fish weighing about almost 2 Kilos.  I had no idea if that was a good price or not, so I continued on my journey and left them grumbling in my dust.  I ended up going over to 'my fish monger' the little lady in the picture below (I think she treats me right, always nice and gives me a better price than most) and ask her if she had sea bass, to my surprise she did!  (I typically use her for tuna and salmon.)   She pulled 2 fish out of the tank tossed them on the floor (no worries, I'm ONLY going to eat them!)  and proceeded to make them dinner for me.   
 
After 'taking care' of the fish for me I ask her to cut the heads off (you know, in sign language). She laughed and did as I wished; as she was about to bag them up, guts and all I ask her to remove the guts and fillet them for me.  After filleting them for me she still tried to give me the guts and head - gag!  She told me to go home and make ‘fish soup’….um, no thank you – I told her to keep them!  She laughed again and seemed very appreciative.
Oh baby, the only way it could get any better is if Hubby had caught and filleted them himself! 
On to the recipe:

4 6-8 oz fillets
2 TBL olive oil
2 TBL butter
Kosher salt and pepper to taste

Generously sprinkle sea bass (skin on) with salt and pepper
Heat butter and olive oil in a frying pan.
Add sea bass and cook 3 minutes on each side.
It is PERFECT just like this.  The kids ate theirs without any sauce.

Hubby is a saucy guy so I made this sauce to go over his:

1/2 cup white wine (I used a chardonnay)
1 TBL thyme
Kosher salt to taste (about 1 tsp)
2 TBL butter
1/3 cup heavy whipping cream

Using the pan you cooked the fish in deglaze the pan with 1/2 cup of white wine,  add thyme and let it cook down by about 1/4th.  Add butter, let melt then whisk in heavy whipping cream.
Serve over a bed of spinach. 
Every person in my family ate every bite.  This recipe is a winner.
Cyndi
8/11/2012 06:17:55 pm

YUM!!!!!! Next time you go...,let me know...I want to go with and go to your fish monger!!!

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Mark
8/12/2012 06:23:52 am

I love sea bass....

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kathie
8/19/2012 08:42:48 pm

That made my mouth water!

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