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Creole-Style Sea Bass Fillets

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  1. 2 tablespoons all-purpose flour
  2. 1 tablespoon freshly ground pepper
  3. 1 1/2 teaspoons kosher salt
  4. 1 1/2 teaspoons garlic powder
  5. 1 1/2 teaspoons paprika
  6. 1 teaspoon dried oregano
  7. 1 teaspoon cayenne pepper
  8. Four 6-ounce skinless sea bass or other firm white fish fillets
  9. 3 tablespoons extra-virgin olive oil
  10. Lime wedges, for serving
  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.