Servings: Serves 4 people
1 1/4 lbs. sea bass fillets, skin on
cracked black pepper
1/2 cup all-purpose flour
(to coat fish)
2 teaspoons olive oil
Unwrap fish but leave it on the butcher paper.
Season with salt and pepper on the flesh side only.
Sprinkle fish generously with flour, then shake off the excess.
In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot (but not smoking).
Place fish in the pan, skin side down.
Cook until golden brown (about 3 to 4 minutes).
Turn the fish over and cook it until it is just cooked through and is no longer translucent (about 3 more minutes, depending on the thickness of your fish).