So once again I wanted to cook something that is fundamentally my grandma. Super easy pan-fried sea bass with capers. I love cooking fish. I never understand why people are scared to cook fish. I’ve found with fish one thing is true- just do it. Just dive in and do it. And did I mention this meal comes together super fast?
I have written this post about three times now. I have started and stopped.Then started again and ultimately stopped. Until I got in from the hospital with my grandma and I sat down with my laptop and said it is now or never. I don’t know why this is so hard for me other than it reminds me of my grandmother so very much. Everything about food is tied to her for me. Some of my earliest memories are with her in the kitchen with my mom and great- grandmother. those memories are so precious to me. They seem almost like fantasy. everything about cooking with them was bigger than food. It was nourishment to my soul, my heart, my inner thoughts.
Okayyyyyyyyyyyyyyyyyy enough with the heavy! I just wanted to share this restaurant-quality fish dinner, that can be prepped and ready in under half an hour. When you do make it, send me a pic or an email. I love seeing them.
A super easy restaurant-quality fish dinner, that packs a big punch flavor.
- 2 Sea Bass Fillets
- 4 Tablespoon Small capers Drained
- 4 Tablespoon Olive oil
- 2 Tablespoon Butter
- 2 Shallots
- 1 Lemon
- Salt and Pepper
Prep: Trim each sea bass fillet so they are both the same shape, also check for bones. Score the skin, cutting into the flesh slightly, about 4 times on each fillet.
Season the fish with a little salt and pepper and set aside. Heat the frying pan until very hot, then add 2 tbsp oil. Place the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down to stop it from curling up.
Reduce the heat to medium, then leave the fish to cook for 4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.
Turn the fillets over, then fry on the flesh side for about 3 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.
Pour 2 tbsp olive oil into the pan and place it back on a high heat. Scatter in the shallots, then cook until they start to brown. Add the capers and butter. Grate over the lemon zest and squeeze in the juice of the lemon. If there isn’t enough juices in the pan to drizzle over both plates.
Serve with any vegetable mash or rice!