The recipe is fairly straightforward even though in the video we also show you how to clean the sea bass itself, the carcass of which was used for the fish stock in other recipes made during the same day’s filming. Once the fillets have been prepared, this dish is simply cooked in a pan and enriched with Mediterranean herbs that go well with the fish and enrich its flavour. We have used orange zest to decorate the dish. Although not mentioned in the recipe, you can serve the fish with a few drops of orange juice if you like.

Ingredients for two people

• 2 medium-sized fillets of sea bass, made from a 600-gram seabass
• 1/2 dl white wine
• 1 clove of garlic
• 1 bunch of parsley
• Thyme, marjoram, helichrysum and fresh oregano
• Salt to taste
• Extra virgin olive oil to taste

Preparation methodology

Before starting, grease the grill pan with oil. In the video, we grease the grill pan before heating it to prevent the oil from splashing out when the pan has reached a high temperature.

Bring the grill pan up to temperature. If you have a laser, use the grill pan to bring the temperature up to 270°C. If you don’t have one, put your hand near the grill pan. If your hand can’t get closer than 5 cm to the grill pan, then the pan has reached a temperature that is definitely above 200 degrees Celsius.

In the meantime, cut the fillets into slices and grease them lightly with oil.

Place the slices on the skinless side for two minutes and then turn them over and leave them to cook for a further two minutes. Turn off the heat beforehand and leave to simmer for a further five minutes. Deglaze with a little citrus juice if you like.

Add salt, finely chopped herbs, and citrus zest (lemon or lime and orange).

Serve with a drizzle of oil. And enjoy.

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