Directions
- 1Pat the skin side of the sea bass fillet dry with a kitchen towel.
- 2Season the non-skin side of the fillet with salt.
- 3Heat a small amount of oil in a pan on a low-medium heat. Place the fish in the pan skin side down.
- 4Cook the fish until the edges start to brown and it releases easily from the pan. Flip the fish and cook the other side for about a minute.
- 5Baste the fish with butter for extra flavor.
- 6Remove the fish from the pan and set aside to rest.
- 7In the same pan, add the remaining butter and melt it.
- 8Add the chopped anchovy fillets and cook briefly.
- 9Add the minced garlic, capers and a splash of the caper brine. Cook for about a minute.
- 10Add the fresh lemon segments and lemon juice and cook for another minute.
- 11Add the fresh parsley and cook for 30 seconds.
- 12Season the sauce with pepper.
- 13Plate the fish with steamed new potatoes, asparagus, and the pan sauce. Garnish with samphire.
Ingredients
- 1 sea bass fillet
- 1 pinch salt
- 1 small amount oil
- 3 tbsp butter
- 1 tbsp capers
- 1 tbsp caper brine
- 1 clove garlic
- 3 anchovy fillets
- 4 fresh lemon
- 2 tsp lemon juice
- 2 tbsp fresh parsley
- 1 pinch pepper
Equipment
panfish slicekitchen towelgrater
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