Ingredients:

  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 4 fillets of sea bass (about 6 oz each)
  • 2 tablespoons olive oil
  • Lemon wedges (for serving)
  • Fresh herbs (for garnish, optional)

Instructions:

  1. In a mixing bowl, combine all the blackening seasoning ingredients.
  2. Pat the sea bass fillets dry with paper towels. Coat both sides of each fillet generously with the blackening seasoning.
  3. Place cast iron skillet on high heat for about 5 minutes until very hot. Lightly coat the skillet with olive oil.
  4. Carefully place the seasoned fillets in the hot skillet. Cook for 3-4 minutes without moving them, until a charred crust forms.
  5. Flip the fillets using tongs or a spatula and cook for another 3-4 minutes until the fish is opaque and flaky, reaching an internal temperature of 145°F (63°C).
  6. Remove the skillet from heat and serve the blackened sea bass with lemon wedges and optional herbs for garnish.