Pan-Fried Sea Bass
In the mood for some really good fish? Give sea bass a try with this recipe! I truly believe that with the right approach, even the simplest recipe can turn into something spectacular. The key is knowing what to do with your ingredients, never being afraid to make a mistake, and being willing to experiment.
Marjoram
Recipe author
Pan-Fried Sea Bass
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 56 %
15 g
Fats 41 %
11 g
Carbohydrates 4 %
1 g
158 kcal
GI:
100
/
0
/
0
- Start by prepping the fish. Scale the sea bass, then remove the fins and head. Rinse it, pat it dry with a paper towel, and use a knife to score a few shallow slashes on each side. Sprinkle the fish with salt and drizzle half of the lemon juice and the olive oil over it — inside the cavity as well as outside. Tuck the herbs into the slashes. Let the fish rest at room temperature (around 68–77°F / 20–25°C) for about half an hour. Set the sea bass in a hot skillet and fry it in the butter for about five minutes per side, until golden. Add the garlic. As it cooks, keep spooning the melted butter over the fish. Transfer the sea bass to a plate. Pour the remaining lemon juice into the skillet with the leftover butter and heat until it comes to a boil, then spoon this over the fish. Vegetables make a great side. The dish is ready — enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Rosemary - 131 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 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
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Sea bass - 99 kcal/100g
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