If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.
This quick-seared black bass with chile relish is also incidentally friendly to those whose doctors recommend low-potassium diets because of hyperkalemia. Of the many heart-healthy fish out there, sea bass is relatively low in potassium—it has about half the potassium level of salmon, notes registered dietitian and renal (kidney) specialist Edith Yang, RD, CSR, CLT. “It’s also a great source of vitamin B6 and vitamin D,” she says. This recipe is low in sodium overall. And the chile relish leans into fresh herbs for seasoning, making it extra nourishing for those nights when you want a quick health-friendly entrée full of flavor and little fuss.
This recipe was originally published in the July 2015 issue of ‘Bon Appétit’ and first appeared on Epicurious in July 2015.
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