Sea Bass and Succotash..Rock and Roll

I have unknowingly ruined another healthy dish (who knew sea bass was a fatty fish?..not I ;) Brea is now a big succotash fan so it was up to me to  pick a new protein... I have to say though fatty or not Chilean Sea Bass is the tastiest fish I have ever eaten. Below is my recipe for a pan seared sea bass. The succotash is the same except we swapped green beens for lima beans

Sea Bass

1 Lbs chilean sea bass cut in to two filets

4 sprigs of thyme

1 tbsp olive oil

salt and pepper

Heat a skillet to med-high. Pat the sea bass dry and season with salt and pepper. Add oil to the pan then the thyme. Place the sea bass in the pan and cook on each side for about 3-4 minutes.

Top the sea bass with the basil drizzle or a pesto

Enjoy!