Pan Fried Sea Bass

Prep time: 20 mins | Serves: 2

Ingredients:

• 2 sea bass fillets, skin on (300g)

• 20g olive oil

• 20g unsalted butter

• 15g capers, drained

• Zest of ½ lemon (2g)

• 20g lemon juice

• 4g sea salt

• 1g freshly ground black pepper

• 5g fresh parsley, finely chopped

Method:

1. Pat the sea bass fillets dry and season the flesh side with salt and pepper.

2. Heat the olive oil in a non-stick frying pan over medium-high heat.

3. Place the fillets skin-side down and press gently with a spatula for the first 30 seconds to keep the skin flat.

4. Cook for 4–5 minutes until the skin is crisp and golden and the flesh is almost cooked through.

5. Flip the fillets and add the butter, capers and lemon zest to the pan.

6. Cook for a further 30–60 seconds, basting the fish with the foaming butter.

7. Remove from the heat, squeeze over the lemon juice and sprinkle with parsley.

8. Taste and adjust seasoning — a touch more lemon or capers to suit your palate.

Storage:

Best enjoyed fresh straight from the pan while the skin is beautifully crisp. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day and reheat gently.