Pan-seared wild sea bass with lemon butter
Ingredients
- 4 pcEuropean sea bass (fillets with well-scaled skin)
- 4 tbspExtra virgin olive oil
- 60 gUnsalted butter
- 4 pcGarlic (unpeeled and crushed)
- 2 pcThyme (fresh sprig)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pinchFleur de sel
- 2 pinchBlack pepper ground
Method
Crispy skin like a wafer, pearly flesh that flakes into large petals. The lemon acidity cuts through the nut-brown butter fat.
- 1
Heat olive oil in a stainless steel pan. When smoking, place fillets skin-side down. Press down with a spatula for 30 seconds to prevent curling and ensure even contact.
- 2
Add butter, crushed garlic, and thyme. When the butter foams and turns nut-brown, continuously baste the fillets with a spoon without flipping them. The butter's heat cooks the flesh through while keeping it moist.
- 3
Deglaze with lemon juice directly in the pan. Remove from heat. Let rest for one minute to relax the fibers. Season with fleur de sel and ground pepper.
Frequently asked questions
How do you get this dish right?
- Dry the skin perfectly with paper towels before cooking to ensure crispiness.
- Do not flip the fish; one-sided cooking preserves the delicacy of the flesh.
- Garlic in its skin scents the butter without burning.
How long does this dish keep?
Eat immediately. The fish does not tolerate reheating, which dries out the flesh and softens the skin.
