Sea bass
Delicate white fish with thin skin that crisps up well.
Rare
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Medium rare
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Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your sea bass now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Sea bass
Sea bass is a delicate white fish with thin skin that crisps beautifully. The flesh is finer than cod and breaks into smaller flakes, which means you can work at slightly lower temperatures.
Around 52 degrees sea bass is just done: opaque, silky and still clearly moist. For many people that is the best point. If you prefer a firmer texture, go on to about 58 degrees, but not much further or the fish turns pasty rather than firmer.
Crisp skin is a matter of technique more than temperature. Lay the fillet skin side down in a hot pan, press it flat for the first few seconds so it does not curl, and then leave it alone. Turn it only at the very last moment; it will pick up the final degrees in those few seconds.
Because the skin makes the contact with the pan, heat travels in from one side. Measure from above, in the thickest part of the fillet, without pushing through the skin.
Tips
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Most voted
Bak op het vel en draai hem pas op het allerlaatst om; dan blijft het vel knapperig.
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