Pan-Fried Sea Bass with Capers & Lemon

Ingredients

• 2 sea bass fillets (160g each), skin on
• 2 tbsp capers, drained
• Juice and zest of 1 lemon
• 1 tbsp butter
• 1 tbsp olive oil
• Small bunch of flat-leaf parsley, chopped
• Salt and black pepper to taste

Method

1. 1

   Pat sea bass fillets dry with kitchen paper. Score the skin 3 times. Season well.

2. 2

   Heat olive oil in a non-stick frying pan over high heat.

3. 3

   Place fillets skin-side down. Press gently with a spatula for 30 seconds to prevent curling.

4. 4

   Cook 3–4 minutes until skin is golden and crispy. Flip and cook 1 minute more.

5. 5

   Remove fish. Reduce heat to medium. Add butter, capers, lemon juice, and zest to the pan.

6. 6

   Swirl for 30 seconds, add parsley, and spoon over the fish. Serve immediately.