Quick RecipesPan-seared sea bass finished with fresh lemon, herbs and Bravoleum Arbequina Extra Virgin Olive Oil. Its delicate, fruity character complements the fish without overpowering its natural flavour.
Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy
Ingredients
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2 sea bass fillets, skin on
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3 tablespoons Bravoleum Arbequina Extra Virgin Olive Oil
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1 lemon
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1 small garlic clove, finely grated
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1 tablespoon fresh parsley, finely chopped
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1 teaspoon fresh dill, finely chopped
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Sea salt
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Freshly ground black pepper
Method
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Pat the sea bass fillets dry with kitchen paper. Season both sides with sea salt and black pepper.
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Zest the lemon and squeeze half of its juice into a small bowl. Add two tablespoons of Arbequina olive oil, the grated garlic, parsley and dill. Mix well and set aside.
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Heat the remaining tablespoon of Arbequina olive oil in a non-stick frying pan over medium-high heat.
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Place the sea bass in the pan skin-side down. Press each fillet gently with a spatula for the first 20 seconds to prevent the skin from curling.
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Cook for 4–5 minutes, until the skin is crisp and the fish is mostly opaque.
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Turn the fillets carefully and cook for another 1–2 minutes, depending on their thickness. The fish should be opaque and flake easily.
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Transfer the sea bass to serving plates and spoon over the lemon and Arbequina dressing.
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Finish with additional lemon zest, fresh herbs and a few drops of Arbequina olive oil.
Serving suggestion
Serve with roasted new potatoes, steamed asparagus or a fresh fennel salad.
Why Arbequina works
Arbequina olive oil has a smooth, delicately fruity flavour that enhances the sea bass and fresh lemon while allowing the fish to remain the centre of the dish.
Allergen information: Contains fish.