• 4servings
  • 12minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds sea bass fillets, skin on

  2. Coarse salt and cracked black pepper

  3. 1/2 cup all-purpose flour , to coat fish

  4. 2 teaspoons olive oil

Instructions Jump to Ingredients ↑

  1. Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.

  2. In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.


Send feedback