Description

Ingredients

• 🐟 2 sea bass fillets, skin-on (150–180 g each / 5–6 oz) Original: 🐟 2 sea bass fillets, skin-on (150–180 g each / 5–6 oz)
• 🧄 2 garlic cloves, lightly crushed Original: 🧄 2 garlic cloves, lightly crushed
• 🫒 30 ml extra virgin olive oil (2 tbsp) Original: 🫒 30 ml extra virgin olive oil (2 tbsp)
• 🍋 15 ml lemon juice (1 tbsp, from ½ lemon) Original: 🍋 15 ml lemon juice (1 tbsp, from ½ lemon)
• 🌿 4 g fresh parsley, chopped (1 tbsp) Original: 🌿 4 g fresh parsley, chopped (1 tbsp)
• 🧂 Salt and pepper to taste Original: 🧂 Salt and pepper to taste
• 🍋 Optional: extra lemon wedges for serving Original: 🍋 Optional: extra lemon wedges for serving

Preparation

• Prep fish: Pat fillets dry with a paper towel. Score skin lightly. Season both sides with salt and pepper.
• Heat pan: In a nonstick or cast-iron skillet, heat olive oil over medium-high heat.
• Sear: Place fish skin-side down. Press gently to avoid curling. Cook 3–4 min until skin is crispy.
• Flip briefly: Turn fillets and cook 1–2 min more until just cooked through.
• Finish: Turn off heat, add garlic, lemon juice, and parsley. Spoon over the fillets.

Total Time

Nutritional Value

Advice

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