SEA BASS WITH PARSLEY SALMORIGLIO

By fiona
Published: November 1, 2012

• Yield: 4 Servings

Ingredients

• 4 sea bass fillets
• juice of half a lemon
• 1 tbsp olive oil
• sea salt & black pepper
• For the Salmoriglio
• 2 garlic cloves, crushed
• 1/2 tsp dried chilli flakes
• large bunch flat-leaf paresley
• 1 tbsp marjoram leaves
• 1/2 tsp sea salt
• juice of half a lemon
• 150 ml extra virgin olive oil

Instructions

1. To make the Salmoriglio, crush the garlic using a pestle and mortar and add in the chilli flakes.

   2. Add in the parsley, marjoram and sea salt and pound into a coarse paste. Pour in the olive oil and lemon juice and mix well. Set aside until needed.

   3. To pan-fry the sea bass fillets, place a heavy-based frying pan over a medium heat. Squeeze the juice of 1/2 lemon over the fillets and season with sea salt and black pepper.

   4. Pour the olive oil onto the pan and place the sea bass fillets on flesh-side down. Fry for 3-4mins on each side and serve on warmed plates.

   5. Drizzle over the Salmoriglio and serve immediately.