Crisp Sea Bass with Grapefruit Hollandaise Recipe

Preheat your oven to 400°F (200°C).

Season the sea bass fillets with salt and pepper on both sides.

Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil.

Sear the sea bass fillets, skin side down, for 3-4 minutes until the skin is crispy and golden.

Transfer the skillet to the preheated oven and cook the fillets for an additional 5-6 minutes, or until the fish is opaque and flakes easily with a fork.

Meanwhile, zest the grapefruit and squeeze the juice into a small saucepan.

In a heatproof bowl, whisk together the egg yolks and grapefruit zest.

In the saucepan with the grapefruit juice, heat over low heat until warm (do not boil).

Slowly pour the warm grapefruit juice into the egg yolks, whisking constantly.

Place the bowl over a pan of simmering water (double boiler) and continue whisking until the mixture thickens and doubles in volume.

Slowly drizzle in the melted butter, whisking continuously until the hollandaise is thick and glossy.

Season the hollandaise with salt and pepper to taste.

To serve, place a sea bass fillet on each plate and spoon the grapefruit hollandaise over the top.

Garnish with chopped fresh dill.

Enjoy while the sea bass is still crispy and the hollandaise is warm.