Crispy Skin Seabass
Crispy Skin Seabass
Servings 2 people
Calories 250kcal
Ingredients
- 2 portions Seabass 200g - 250g skin on
- 1 tbsp Olive Oil
- 2 tsp Butter
- 1 tsp Black Peper & Lemon Herb Sspice
- 1 tsp Course Salt
Instructions
- Ensure that the fish is at room temperature then pat dry with a paper towel
- Heat olive oil and butter in a pan
- Add seabass skin side down into a pan
- Using a spatula press down on the fish to avoid lifting for approx. 3 minutes
- Before turning, insert the spatula under the fish
- If the skin is still sticking to the pan continue to press down for another minute and check again
- Turn the fish and cook for another minute or two
- Use a fork to test to see if the fish is done (See picture) do not over cook
- Remove from pan and serve immediately
- Garnish with fresh basil or parsley and lemon on the side
- Serve with chips or a fresh salad