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Sea Bass With Gremolata

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Ingredients
  Sea bass fillets 400 Gram (2 thick, 200 gram each)
  Salt To Taste
  Freshly ground black pepper To Taste
  Unsalted butter 2 Teaspoon (for frying)
  Lemon juice 1 Tablespoon
For gremolata
  Extra virgin olive oil 1 Tablespoon
  Flat leaf parsley 4 Tablespoon, finely chopped
  Garlic 1 Clove (5 gm), peeled, finely chopped
  Lemon 1 , unwaxed (use finely grated rind and juice)
Directions

1. First make the gremolata. Mix together the parsley, lemon zest and juice, olive oil and garlic in a bowl and put to one side.
2. Season the sea bass with salt and pepper. Heat the butter in a large heavy-based frying pan over a medium heat, and fry the fish for 5 minutes on one side. Loosen with a fish slice and gently turn the fish to cook on the other side for 3-4 minutes, until cooked through (it will start to flake when gently prodded).
3. Transfer the sea bass to a plate and top with the gremolata. Squeeze over 1 tbsp lemon juice, to taste. Serve with potatoes mashed with olive oil, or a green salad and bread for the juices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Fried
Interest: 
Holiday, Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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