Cook black sea bass by frying it in a pan for crispy skin or roasting it in the oven. Some good recipes are crispy skin black sea bass with avocado, tomatillo and fennel relish and roasted black sea bass with tomato and olive salad.
To make crispy skin black sea bass with avocado, tomatillo and fennel relish, toss 1 chopped tomatillo, 1/2 diced avocado, 1/2 diced serrano pepper, 1/4 julienned fennel head and 1/4 sliced red onion with 1 tablespoon of canola oil, the juice from 1/2 fresh lime, 1 dash of red wine vinegar and honey, 2 tablespoons of fresh chopped cilantro, and salt and pepper to taste. After setting the relish aside, rub 1 filleted black sea bass with salt and pepper to taste, and fry it skin-side down in canola oil heated at medium-high heat for three minutes. Reduce the heat, and cook the fillets on the other side for two more minutes while brushing them with 1 tablespoon of butter. Serve the fish and relish drizzled with extra-virgin olive oil.
Make roasted black sea bass with tomato and olive salad by seasoning 4 black sea bass fillets with 2 teaspoons of olive oil, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Top 2 fillets on the non-skin side with 1/2 thinly sliced red onion and 6 oregano sprigs, and place the other 2 fillets skin-side up on top. Use kitchen string to tie the fillets together, and slit the skin before drizzling the fish with 4 teaspoons of olive oil. Bake the fish at 425 degrees Fahrenheit for 15 minutes.