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Fish Quick Weeknight French Crispy skin Lemon

Cooking fish doesn't have to be complicated. With a good frying pan that gets very hot and distributes heat evenly, you can have sea bass fillets with crispy skin ready in a few minutes.

The lemon butter with capers you pour over it is the secret weapon. Sour, salty, fatty and fresh all at once. This is the kind of recipe you'll enjoy just as much on a weeknight as on a Saturday when you want to impress.

x_ckl_recipe_markerPan-fried sea bass with lemon butter and capers Sea bass with perfectly crispy skin, seared in a hot pan and finished with a golden lemon butter with capers. Ready in under 20 minutes. How to make pan-fried sea bass with lemon butter and capers? Main course French 2 people 5 min 15 min

Pat the sea bass fillets dry with paper towels. This is the most important step for crispy skin, so take a moment to do it properly.
Season the fish on both sides with salt and pepper. Lightly score the skin in two or three places with a sharp knife so the fillet doesn't curl up in the pan.
Heat a splash of olive oil in the frying pan over high heat. Wait until the pan is truly hot before adding the fish.
Place the fillets skin-side down in the pan. Press them gently with a spatula for the first 30 seconds so the skin makes full contact with the base. Cook for 3 to 4 minutes over high heat until the skin is golden-brown and crispy.
Turn the fillets over and cook the flesh side for another 1 minute. Then remove the fish from the pan and place on a warm plate.
Reduce the heat slightly. Add the butter to the same pan and let it melt and turn lightly golden, about 1 to 2 minutes. Then add the capers and lemon juice and stir briefly. Taste and adjust the seasoning.
Pour the lemon butter directly over the pan-fried sea bass. Garnish with fresh parsley and lemon slices. Serve immediately.

Fish Quick Weeknight French Crispy skin Lemon 2 sea bass fillets with skin (each approx. 150-180 g) Salt and freshly ground black pepper 1 tbsp olive oil 40 g butter 2 tbsp capers, drained Juice of 1/2 lemon Handful fresh flat-leaf parsley, roughly chopped Lemon slices, for serving Frying pan Spatula Sharp knife Cutting board Paper towels Frying Pan frying-pan Knives knives Chopping Board chopping-board Spatula spatula Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 30 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Mineral B Wood - ø 24 cm - without non-stick coating De Buyer ["Koekenpan"] Broccoli stamppot met pittige tonijn foodies-broccolistamppot-met-pittige-tonijn Glutenvrije cassavemeel-blini's met crème fraîche en gerookte forel foodies-glutenvrije-cassavemeel-blini-s-met-creme-fraiche-en-gerookte-forel Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten Fischbrötchen foodies-fischbrotchen

Recipe

Pan-fried sea bass with lemon butter and capers

Sea bass with perfectly crispy skin, seared in a hot pan and finished with a golden lemon butter with capers. Ready in under 20 minutes.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	5 min
Total	15 min

Equipment

Frying pan
Spatula
Sharp knife
Cutting board
Paper towels

Ingredients

2 sea bass fillets with skin (each approx. 150-180 g)
Salt and freshly ground black pepper
1 tbsp olive oil
40 g butter
2 tbsp capers, drained
Juice of 1/2 lemon
Handful fresh flat-leaf parsley, roughly chopped
Lemon slices, for serving

How to make pan-fried sea bass with lemon butter and capers?

Pat the sea bass fillets dry with paper towels. This is the most important step for crispy skin, so take a moment to do it properly.
Season the fish on both sides with salt and pepper. Lightly score the skin in two or three places with a sharp knife so the fillet doesn't curl up in the pan.
Heat a splash of olive oil in the frying pan over high heat. Wait until the pan is truly hot before adding the fish.
Place the fillets skin-side down in the pan. Press them gently with a spatula for the first 30 seconds so the skin makes full contact with the base. Cook for 3 to 4 minutes over high heat until the skin is golden-brown and crispy.
Turn the fillets over and cook the flesh side for another 1 minute. Then remove the fish from the pan and place on a warm plate.
Reduce the heat slightly. Add the butter to the same pan and let it melt and turn lightly golden, about 1 to 2 minutes. Then add the capers and lemon juice and stir briefly. Taste and adjust the seasoning.
Pour the lemon butter directly over the pan-fried sea bass. Garnish with fresh parsley and lemon slices. Serve immediately.

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The secret to a crispy skin lies in heat and patting dry. A pan that gets very hot and fish that is dry: that's all you need. Stainless steel as a pan material actually works in your favor here, because it delivers intense heat and creates a nice crust. Don't be afraid it will stick — once the skin is properly cooked it will release by itself.

Lovely with a simple green salad, boiled baby potatoes or a piece of crusty bread to mop up the sauce. This recipe also works just as well with trout, mullet or a piece of fresh cod. Use whatever looks good at the fishmonger and enjoy it together.

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