Sea Bass with Gremolata
|Sea bass fillets||400 Gram (2 thick, 200 gram each)|
|Freshly ground black pepper||To Taste|
|Unsalted butter||2 Teaspoon (for frying)|
|Lemon juice||1 Tablespoon|
|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)|
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.