Ingredients:
Servings: Serves 4 people
1 1/4 lbs. sea bass fillets, skin on
coarse salt
cracked black pepper
1/2 cup all-purpose flour
(to coat fish)
2 teaspoons olive oil |
Directions:
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).
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