10 pieces of Seabass Fillets 130-190g
Defrost before cooking.
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
Tips: 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.