The key to cooking Sea Bass is getting a nice crispy skin. In order to achieve that it is essential to throughly dry the skin, otherwise the water on the surface creates a layer of steam between the fish and the skin which will stop it crisping up. You will also want a good non-stick pan.
Ever wondered why the fish skin is scored before cooking? If you don’t do this, the skin will tighten when it is put in the pan and cause it to curl up. This will stop the skin getting crispy as most of the fish will no longer be sitting flat on the pan.
How to pan-fry Sea Bass fillet
Course: MainCuisine: FishDifficulty: Easy1
servings2
minutes5
minutesSea Bass is a beautifully delicate fish that goes so well with many dishes. It is so quick and easy to pan fry and following this recipe will ensure a crispy skin!
Ingredients
Sea Bass Fillet
Salt
Pepper
Splash of Olive Oil
Knob of Butter
Directions
- Dry the fillet with paper towel
- Make diagonal cuts through the skin about 25mm (1″) apart
- Season generously
- Heat pan on a medium high heat
- Once the pan is hot add a splash of oil
- Place the fillet skin side down in the pan
- Gently apply a bit of pressure to the top of the fillet to hold it flat in the pan
- Cook for 3-4 minutes until the skin is golden and crispy
- Turn the fillet over and cook for 1 minute. The flesh will turn opaque when fully cooked
- Add a small knob of butter
- If it is not quite done, turn the heat off and let it finish in the residual heat of the pan
Recipe Video
Notes
- Make sure the fillet is very dry
