Pan-frying is a simple but delicious way to cook sea bass – it only takes a few minutes and crisping up the skin adds flavour and texture to the finished dish. As sea bass fillets have a tendency to curl when exposed to heat, score the skin three or four times with a sharp knife and be prepared to weigh the fillets down at the beginning of the cooking process.
2 sea bass fillets
Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat
Once the pan is hot, season the fillets with salt and place in the pan skin-side down. Using a fish slice, press down on the fillets to prevent curling and to ensure even cooking of the skin
Cook for 3–4 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque
If the fish is not cooked after 1 minute, remove the pan from the heat and leave the fillets to finish cooking in the residual heat before serving.
To ensure crispy skin, dry the fillets with kitchen roll before seasoning them with salt.
Don't put too much oil into the frying pan and make sure it has a chance to get hot before adding the fillets.