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Sea Bass and Salmon Pan-Seared

17/11/2023

Sea bass and salmon are two types of fish that are well suited to pan-frying. Here is a simple recipe to cook these fish, with an Italian touch of aromatic herbs and lemon.

Ingredients

  • 2 sea bass fillets
  • 2 salmon fillets
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 1 clove of garlic
  • Chopped fresh parsley
  • Grated zest of 1 lemon
  • Juice of half a lemon
  • White wine (optional)

Preparation

  1. Pat the sea bass and salmon fillets dry with paper towels. Season both sides of the fillets with salt and pepper.

  2. Heat a large pan over medium-high heat and add a drizzle of extra virgin olive oil.

  3. Add the crushed, unpeeled garlic clove and let it fry lightly until golden. This will flavor the oil.

  4. Remove the garlic and place the fish fillets in the pan, skin-side down. Do not move them for the first 3-4 minutes, to allow the skin to become crispy and golden.

  5. Once the skin is crispy, gently turn the fillets over and cook for another 3-4 minutes. The exact cooking time will depend on the thickness of the fillets.

  6. If you want to add an extra touch, deglaze with a bit of white wine and let it evaporate.

  7. At the end of cooking, sprinkle the fillets with chopped parsley, grated lemon zest, and drizzle with lemon juice before serving.

  8. Serve the sea bass and salmon fillets hot, perhaps accompanied by a light side dish such as a mixed salad or sautéed vegetables.

Curiosity

Both sea bass and salmon are highly appreciated fish, not only for their delicate flavor but also for their nutritional properties. Sea bass, in particular, is a white fish, lean and rich in proteins, while salmon is known for being a good source of omega-3 fatty acids, which are very important for cardiovascular health.

Sea Bass and Salmon Pan-Seared