Creole-Style Sea Bass Fillets

  • Total Time:
  • Servings: 4

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  • 2 tablespoons all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • Four 6-ounce skinless sea bass or other firm white fish fillets
  • 3 tablespoons extra-virgin olive oil
  • Lime wedges, for serving

How to make this recipe

  1. In a wide, shallow bowl, combine the all-purpose flour with the pepper, salt, garlic powder, paprika, oregano and cayenne. Dredge each fish fillet in the spice mixture, tapping off any excess.

  2. In a large skillet, heat the olive oil. Add the fillets to the skillet and cook over moderately high heat for 2 minutes per side, until crisp and cooked through. Transfer the fish to plates, garnish with lime wedges and serve.

Serve With

Rice and vegetables.

Contributed By Published November 2004

495925 recipes/creole-style-sea-bass-fillets 2013-12-06T23:22:11+00:00 Charmaine Solomon fast-column|american|cajun-and-creole|southern-soul-food|4|fast|healthy|weeknight-dinner november-2004,Charmaine Solomon,creole food,sea bass fillets,creole style fish,seafood recipe,quick fish recipes,creole-style-sea-bass-fillets 495925

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