Italian-Style Sea Bass Fillet

Sea bass skin as crispy as a tile, resting on pearly flesh that flakes at the touch of a fork. The juice from cherry tomatoes and black olives provides a sharp acidity that cuts through the richness of the fish.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Medium
• Calories: 597
• Protein: 97 g
• Carbs: 5 g
• Fat: 23 g

Ingredients

• 4 pc European sea bass ( filleted with skin )
• 250 g Solanum lycopersicum esculentum M. ( halved )
• 50 g Black olive ( pitted )
• 2 pc Garlic ( crushed )
• 100 ml Dry white wine
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 3 tbsp Extra virgin olive oil
• 1 pc Basil ( chiffonade )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained )

Instructions

1. Fish preparation

   Check with tweezers that no bones remain in the fillets. Carefully wipe the skin with paper towels to remove all traces of moisture; this is the secret to preventing it from sticking and making it crispy.

2. Searing the skin

   Heat the olive oil in a stainless steel pan until smoking. Place the fillets skin-side down. Press firmly with a spatula for 30 seconds to prevent the fish from curling. The skin should become golden and rigid.

3. Aromatic garnish

   Add the crushed garlic, halved cherry tomatoes, black olives, and capers around the fish. Let the tomatoes burst and release their juices.

4. Deglazing and finishing

   Pour in the white wine and lemon juice. Deglaze the pan drippings. Cover for 2 minutes: the steam finishes cooking the flesh to the core while keeping it juicy. The sauce should lightly coat the bottom of the pan.

Chef's tips

• Never flip the fish until the skin is fully seared; it should release itself naturally from the pan.
• Use a stainless steel pan rather than non-stick to achieve a true Maillard reaction on the skin.

Storage

Consume immediately. The fish loses its crispiness if stored in the refrigerator.