Yield: 2 servings Total Time: 9–10 min
Gear: Carbon steel skillet, fish spatula
Ingredients
- 2 white-fish fillets (sea bass or similar; 150–180 g each)
- 25 g unsalted butter, 15 ml lemon juice, 5 g chopped parsley
- 2 g salt, 1 g white pepper, 10 ml oil
Steps to Make It
Step 1: Pat fillets dry; season with salt and white pepper.
Step 2: Heat a thin film of oil; cook skin-side down over medium 3–4 min.
Step 3: Flip 30–60 sec to finish; slide fish to the side.
Step 4: Melt butter in the pan; off heat whisk in lemon juice and parsley.
Step 5: Spoon sauce over fish; serve.
Cook Tips
- Add lemon off heat so the butter doesn’t split or turn bitter.
- Doneness = flakes easily with a fork.
Quick Reference
- Step 1: Dry + season fillets.
- Step 2: Skin-side down 3–4 min.
- Step 3: Flip 30–60 sec; move aside.
- Step 4: Off heat: butter + lemon + parsley.
- Step 5: Sauce and serve.
Recommended Picks
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