Sea Bass with Gremolata Recipe
Ingredients
| 2 thick sea bass fillets, 180-200g each | ||
| Ground black pepper | 1 To taste | |
| Unsalted butter | 2 Teaspoon (For frying) | |
| Lemon juice | 1 Tablespoon | |
| Extra virgin olive oil | 1 Tablespoon (For the gremolata) | |
| 4 tbsp flat-leaf parsley, finely chopped | ||
| 1 garlic clove, peeled, very finely chopped | ||
| Finely grated zest and juice of 1 unwaxed lemon | ||
| Salt | To Taste | |
Directions
1. First make the gremolata. Mix together the parsley, lemon zest and juice, olive oil and garlic in a bowl and put to one side.
2. Season the sea bass with salt and pepper. Heat the butter in a large heavy-based frying pan over a medium heat, and fry the fish for 5 minutes on one side. Loosen with a fish slice and gently turn the fish to cook on the other side for 3-4 minutes, until cooked through (it will start to flake when gently prodded).
3. Transfer the sea bass to a plate and top with the gremolata. Squeeze over 1 tbsp lemon juice, to taste. Serve with potatoes mashed with olive oil, or a green salad and bread for the juices.
2. Season the sea bass with salt and pepper. Heat the butter in a large heavy-based frying pan over a medium heat, and fry the fish for 5 minutes on one side. Loosen with a fish slice and gently turn the fish to cook on the other side for 3-4 minutes, until cooked through (it will start to flake when gently prodded).
3. Transfer the sea bass to a plate and top with the gremolata. Squeeze over 1 tbsp lemon juice, to taste. Serve with potatoes mashed with olive oil, or a green salad and bread for the juices.
Chef
