Sea bass fillet Cretan style

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
15 min.	6 min.	25 min.

Step by step recipe

1	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.
2	Prepare 4 seas bass fillet, carefully remove all bones, pat dry and salt the flesh side. Heat the plates.
3	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...
4	...until the skin side is nicely grilled, check by lifting the fillet. Turn the fillets over.
5	If you don't like the skin (like me), remove it, but it's not essential.
6	Salt the fillets, sprinkle with oregano and cook for 2 minutes.
7	Turn them over again, the top should be nicely toasted, and sprinkle this side with dried oregano.
8	Add to the pan, next to the fillets, 3 tablespoons olive oil, 1 knob butter, lemon zest and juice, a little salt and pepper.
9	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".
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.

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