Pan Seared Sea Bass with Warm Vinaigrette

by: Chef Mike Shannon

Compatible Wolf Appliances:


The warm herb vinaigrette can be paired with any thick, white fish fillet such as mahi-mahi or halibut.

Prep Time
Cook Time


  • 6 5-ounce sea bass fillets
  • salt and pepper, to taste
  • neutral oil
  • 3 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • 1-2 tablespoons fresh parsley, chopped
  • 1-2 tablespoons fresh chives, chopped
  • 3 cups arugula


Season both sides of the fillets.

In a heavy sauté pan or cast iron skillet over medium heat, on a Wolf Burner, heat oil until hot but not smoking. Place fillets in a sauté pan and cook for about 5 to 7 minutes, turning once. Remove and place on warmed plates.

Wipe oil from the pan and add the vinegar, oil, and herbs. Bring to a boil, taste for seasoning, and adjust. Top fillets with arugula and hot vinaigrette.