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Sea bass fillet Cretan style

Name: Sea bass fillet Cretan style
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 people
Cuisine: French
Ingredients: 1 lemon; 1 garlic clove; 1 shallot; 4 seas bass fillet; 4 tablespoons olive oil; Dry oregano; 3 tablespoons olive oil; 1 knob butter; Salt; Pepper

Delicious flavors of lemon and oregano in this simple recipe for Cretan-style sea bass fillet.

1,725

Duration

25 min.

Difficulty

Easy

Last modified on: April 15^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 1 lemon
2 1 garlic clove
3 1 shallot
4 4 seas bass fillet
5 4 tablespoons olive oil
6 Dry oregano
7 3 tablespoons olive oil
8 1 knob butter
9 Salt
10 Pepper
Total weight: 680 grams

Times for this recipe

Preparation

15 min.

Cooking

6 min.

All in all

25 min.

Preparation 15 min.

Cooking 6 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Zest 1 lemon and squeeze out its juice.

Crush 1 garlic clove with the blade of a flat-bed knife.

Prepare and finely chop 1 shallot.

Set aside.

Stage 2 - ⌛ 5 min.

Prepare 4 seas bass fillet, carefully remove all bones, pat dry and salt the flesh side.

Heat the plates.

Stage 3 - ⌛ 2 min.

In a frying pan over medium heat, pour 4 tablespoons olive oil and, when hot, place the sea bass fillets skin-side down.

Cook for 2 or 3 minutes...

Stage 4 - ⌛ 1 min.

...until the skin side is nicely grilled, check by lifting the fillet.

Turn the fillets over.

Stage 5 - ⌛ 2 min.

If you don't like the skin (like me), remove it, but it's not essential.

Stage 6 - ⌛ 2 min.

Salt the fillets, sprinkle with oregano and cook for 2 minutes.

Stage 7 - ⌛ 1 min.

Turn them over again, the top should be nicely toasted, and sprinkle this side with dried oregano.

Stage 8 - ⌛ 1 min.

Add to the pan, next to the fillets, 3 tablespoons olive oil, 1 knob butter, the garlic clove and shallot, lemon zest and juice, a little salt and pepper.

Stage 9 - ⌛ 2 min.

With the pan slightly tilted, scoop out the cooking juices with a tablespoon and pour them over the fillets.

Do this several times to ensure that the fillets are well basted and "nourished".

Stage 10

Serve on a warm plate, pouring a little of the cooking juices over each fillet, and adding a dash of lemon juice if desired.

Remarks

This recipe can be adapted to fillets other than sea bass, such as whiting or sole.

Keeping: Enjoy immediately.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	11 g RDI=18 %	2 g RDI=1 %	18 g RDI=26 %	162 kcal RDI=8 %	680 kJ RDI=8 %
Per person	19 g RDI=30 %	4 g RDI=2 %	32 g RDI=44 %	276 kcal RDI=14 %	1,156 kJ RDI=14 %
Whole recipe	78 g RDI=120 %	18 g RDI=7 %	129 g RDI=177 %	1,104 kcal RDI=55 %	4,625 kJ RDI=55 %