- Some Sea Bass
- Little Bit Of Flour
- Olive Oil
- 2 Fillets
- Lemon Juice
You’re basically gonna need some sea bass a little bit of flour, salt, pepper, olive oil that’s it but then. I have a little bit too hot so let’s look at our sea bass. I have two fillets here make sure your fishmonger has taken spine out deboned it scales and you have just a thin layer of the skin which is unbelievably delicious, once it’s nice and crispy now what I’m gonna do is season the flesh side with a touch of salt and pepper not not nothing crazy not nothing like you know no crazy flavorings just very very simple and in this skillet here I also have a couple tablespoons of olive oil over a medium-high heat.
I’ll just turn it down a touch because it is really really hot so now on the skin side. I’m going to just dip this in the flour okay not the flesh just the skin why you my ass because I want the skin to get really really really crispy but I want the flesh to stay nice and tender so that’s why I’m doing it this way then you’re gonna put it into your hot skillet good sound skin side down and do not touch it hey don’t touch it for a good three minutes or so you want it to be fully cooked just about before you flip it because it’s only gonna cook on the flesh side for a couple minutes if you want the most amount of cooking to do on the skin so.
It’s really crispy you just put it right in and let it cook for a few minutes. I would say about three to four minutes so these are kind of thick and then I’m just gonna take my fish spatula and just press it down because you don’t want it to curl you want it to get nice and crispy my sea bass has been cooking for about almost four minutes and the skin side it’s super crispy if you can see it feels super crispy so now I’m gonna flip it and cook it on the fresh side for about a minute or so or until it’s completely cooked through my sea bass is perfectly cooked I’m just gonna turn this off I’m gonna plate one of them right down skin side up listen nice and crispy just how we like it see that I’m gonna just serve it with a little bit of arugula it’s dressed it’s really really simple with just salt pepper.
A little bit of lemon juice toss both together it’s good a squeeze ever so lightly over the fish see you food and lemon it just goes perfect together match made in heaven. I’m making my mouth water toss this around you can serve it alongside you can serve it.