Sea bass fillets are a popular addition to the weekly menu as they are moderately low in fat and have a distinctively mild flavour, meaty texture, and large white flakes. They are easy to cook and beautifully moist and can be paired with a variety of accompaniments. Pan-frying is a simple but delicious way to cook sea bass fillets as it only takes a few minutes and crisping up the skin adds flavour and texture to the finished dish. Score the skin three or four times with a sharp knife and press the fish down when first cooking to prevent the fillets from curling.
2 x 100g-140g fillets