Pan-fried sea bass

With just a few ingredients it is possible to make a very simple second fish dish, pan-fried sea bass.

Cooking fish is not difficult, yet it always remains an unknown, especially when you deviate from the more classic ones. However, take the pan-fried sea bass: it can be cooked in less than half an hour , you will find the fillets ready fresh or frozen and it lends itself to various customisations.

Our pan-fried sea bass recipe is with cherry tomatoes , but if you want you can make it even tastier by adding olives and capers. Parsley, in both cases, is almost essential. In short, once you understand how to cook it, sea bass is really simple to prepare.

How to prepare the pan-fried sea bass recipe

1. First make sure that the sea bass fillets are free of bones by simply running a finger over them. If you use frozen fillets, let them defrost in the refrigerator overnight.
2. In a pan, heat a drizzle of oil together with a clove of garlic cut in half, then place the sea bass. If it has skin, leave it skin side down.
3. Cook for 2 minutes then add the cherry tomatoes cut in half. Pour half a ladle of water, season with salt, cover with the lid and continue cooking for another 10 minutes.
4. Before serving, complete with a sprinkling of fresh chopped parsley .

To make the pan-fried sea bass even tastier, add a dozen olives cut into slices if green or whole in the case of Taggiasca and a teaspoon of pickled capers together with the cherry tomatoes. An amazing sauce will be formed.

Equally simple to prepare as well as extremely tasty is the sea bass in white wine and lemon .

storage

Pan-fried sea bass will keep in the fridge for 2-3 days in an airtight container. However, we do not recommend freezing in the freezer. We then recommend reheating it in a pan before consuming it (or in the microwave).