A simple and elegant way to bring out the delicate flavor of sea bass—crispy skin, tender flesh, and a rich buttery finish.

Ingredients

• 1 sea bass fillet (skin on)
• Sunflower oil
• Sea salt
• Freshly ground black pepper
• Fresh parsley, chopped
• A knob of butter

Instructions

1. Heat the pan: Add a drizzle of sunflower oil to a pan and heat over medium-high until shimmering.
2. Cook the fillet: Place the sea bass fillet in the pan, skin side down. Press gently for a few seconds to keep the skin flat.
3. Season: Sprinkle a pinch of sea salt evenly over the fillet.
4. Add herbs and pepper: As the flesh starts to turn white and opaque from the bottom up, sprinkle some chopped parsley and grind a bit of fresh black pepper on top.
5. Finish with butter: Near the end of cooking, add a knob of butter to the pan. Let it melt, then spoon the melted butter over the fish several times to baste and enhance the flavor.
6. Serve: Once cooked through and the skin is crisp, transfer the fillet to a plate and serve immediately—perfect with a side of greens or light salad.