Air Fryer Reference
Sea Bass
protein · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 10 min
- two 6-oz fillets
- Flipping
- Not needed
- Internal temp
- 145 °F
- 63 °C
Doneness
Done when the flesh turns from translucent to opaque and flakes easily with a fork at the thickest part. A thick fillet may need a minute or two more. Don't flip — sea bass is delicate and breaks apart easily, so cook it skin-side down and lift it out in one piece.
Oil & seasoning
A light brush or spray of oil on the flesh keeps it moist and helps it brown; oil the skin side too so it doesn't stick to the basket.
Season with: Lemon-butter-garlic: brushed on and finished with a squeeze of lemon and chopped parsley., Mediterranean: olive oil, oregano, garlic, and a few cherry tomatoes or olives alongside., Miso-glazed: a sweet white-miso glaze brushed on for a black-cod-style finish., Cajun: a blackening spice rub for a spiced, crusted fillet..
Watch out for
- Pat the fillets very dry before oiling and seasoning — surface moisture steams the fish instead of letting it brown.
- Don't overcook. Sea bass is lean-to-medium and goes from buttery to dry quickly; pull it at 145 °F (63 °C) internal.
- Skip the flip — the flesh is delicate and flakes apart; cook skin-side down and lift it out whole.
- Check thick fillets for pin bones before cooking, and oil the basket or use a perforated liner so the skin doesn't tear.