How to cook pan-fried sea bass?

Cooking pan-fried sea bass fillets is remarkably easy, requiring only a pan, butter, and whatever flavouring you like; put your mark on it, cook. In this pan-fried sea bass recipe, we opt for chilli, spring onions, and green beans to add flavour and a little something delicious on the side. Salt the fillets and let them rest in the fridge for 1 hour before frying on a pan in melted butter with chilli and green beans for a few minutes, then add spring onions. Fry until the flesh is done and the skin is crispy, then serve right away.

How to get crispy skin on pan-fried sea bass?

There is more than one way to get crispy sea bass skin. First, make sure the skin is dry. Pat it dry with, for example, kitchen paper, and salt the fish, leaving it to rest in the fridge. This will draw out excess moisture. You can also score the skin with a sharp knife, making a few shallow cuts. This prevents the fish from curling up when cooking but be careful not to cut too deep into the flesh. Heat butter in a pan gently so it does not burn, then cook the fish skin-side down. Do not move the fish around before it starts to crisp up as this might break and tear apart the skin.

What to serve with pan-fried sea bass?

Fried green beans with slices of chilli and spring onions accompany a pan-fried sea bass perfectly. But you can also consider serving it with other side dishes. Try a classic with roasted potatoes, whip up a light, green salad, throw some sweet corn on the BBQ, or experiment with other vegetables, for example, grilled vegetables or a traditional ratatouille with its rich tomato sauce that perfectly complements the fish.

Pan-fried sea bass

1 hour 30 mins cooking time

The sizzling, the buttery texture, the crispy skin. Grab your pan, cook, unleash your Lurpak®, and fry up this pan-fried sea bass recipe. Served with a colourful medley of chilli, spring onions, and green beans, this dish comes together beautifully, singing with flavour and bursting with colours. Now is the time you turn ordinary into extraordinary. Let's get cooking.

Pan-fried sea bass

1 hour preparation time
1 hour 30 mins cooking time

Ingredients

4 portions

4 sea bass fillets

1 tbsp flaky sea salt

50 g Lurpak® Slightly Salted Butter

1 red chilli

200 g green beans

6 spring onions

salt and freshly ground pepper

Scan to see the recipe online

Method

Start by salting the sea bass lightly, place the fillets on a plate skin side down, sprinkle with the sea salt, and leave for 1 hour in the refrigerator.

To get the best pan-fried sea bass, salt the fillet lightly for an hour before frying to enhance the flavour and firmness. Remember to salt the skin side, too, as this will draw out additional moisture from the skin, making it easier to achieve crispy results.

Cut the chilli and spring onions into slices, making sure to use all the spring onions’ green tops. Trim the green beans and cut them into 2-centimetre pieces.

Take the sea bass fillets out of the refrigerator and with a sharp knife slash the skin side of the sea bass diagonally so the flesh is just exposed, 3 times on each fillet. The salt should have evaporated.

Melt the butter in a frying pan until golden, place the sea bass fillet in the pan, skin side down, and press the sea bass down lightly to make sure the whole surface of the skin is in contact with the pan. Add chilli and green beans, let fry for 3-4 minutes, turn the fish over, add the spring onions, sprinkle with salt and pepper, and fry for another 1-2 minutes.

Never skimp on the butter. It is the key to crispy skin and adds a delicious flavour. If you want a butter sauce to serve with the fish, add more butter to the same pan as you used to fry the fish, and let it melt. This will give you an easy butter sauce with the same flavour notes as the rest of the dish. When heating the pan with the butter before frying the fish, be careful not to make it too hot. This might burn the butter, giving it a bitter flavour. Rather heat it slowly, let it turn golden, and then add the fish to fry.

Serve right away.

Everything about Pan-fried sea bass

Cooking pan-fried sea bass fillets is remarkably easy, requiring only a pan, butter, and whatever flavouring you like; put your mark on it, cook. In this pan-fried sea bass recipe, we opt for chilli, spring onions, and green beans to add flavour and a little something delicious on the side. Salt the fillets and let them rest in the fridge for 1 hour before frying on a pan in melted butter with chilli and green beans for a few minutes, then add spring onions. Fry until the flesh is done and the skin is crispy, then serve right away.
There is more than one way to get crispy sea bass skin. First, make sure the skin is dry. Pat it dry with, for example, kitchen paper, and salt the fish, leaving it to rest in the fridge. This will draw out excess moisture. You can also score the skin with a sharp knife, making a few shallow cuts. This prevents the fish from curling up when cooking but be careful not to cut too deep into the flesh. Heat butter in a pan gently so it does not burn, then cook the fish skin-side down. Do not move the fish around before it starts to crisp up as this might break and tear apart the skin.
Fried green beans with slices of chilli and spring onions accompany a pan-fried sea bass perfectly. But you can also consider serving it with other side dishes. Try a classic with roasted potatoes, whip up a light, green salad, throw some sweet corn on the BBQ, or experiment with other vegetables, for example, grilled vegetables or a traditional ratatouille with its rich tomato sauce that perfectly complements the fish.

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Lurpak® Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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