Pan-Fried Sea Bass
A marvelous fish cooked right in the skillet. Make only the tastiest things! I know not everyone loves cleaning fish or fussing with it, but this recipe is worth it! Plus, at many fish counters you can ask them to clean it for you — then there's no hassle at all. Give it a try!
Kandina
Recipe author
Pan-Fried Sea Bass
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 64 %
14 g
Fats 32 %
7 g
Carbohydrates 5 %
1 g
124 kcal
GI:
100
/
0
/
0
- Clean the fish, remove the innards, and cut off the fins and tail. Stir the salt and pepper together and rub the mixture all over the fish, inside and out. With a knife, make several crosswise slits and tuck slivers of garlic into them. Slip a couple of lemon rings into the cavity and pin the belly closed with a toothpick. Heat the olive oil and butter in a skillet and lay the sea bass in. Each side takes about seven minutes to cook through. The fish is ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Sea bass - 99 kcal/100g
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