The lime sea bass fillet is a tasty fish main course, an enticing and appetizing recipe quick to make, perfect for both a dinner with friends and family. I’ve added just a bit of fresh parsley to my lime sea bass fillet, but thyme goes well too, and if you like, you can add some black olives. The lime sea bass fillet is excellent served with a side of roasted potatoes.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 1 person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 fillet sea bass
- 3 tbsps flour
- 1 lime
- 2 tbsps butter
- to taste salt
- to taste fresh parsley
Tools
- 1 Fish Tweezers
- 1 Low-edge Casserole
- 1 Manual Juicer
- 1 Serving Plate
- 1 Fish Spatula
Steps
Usually, my fish recipes are for one person because I don’t like fish and don’t eat it. You can simply double or quadruple the ingredients to get more servings.
Rinse the fish fillet under running water, dry it well, and use the appropriate tweezers to remove any bones. Place the fillet on a plate and season with salt. Let it rest for five minutes, then flour it.
In a saucepan, melt half of the butter, remove the excess flour from the fish fillet by gently shaking it, and place it in the pan with the skin side down. Cover and cook over medium heat for five to eight minutes or until the skin is golden. Remove the fish fillet from the pan using a spatula and set it aside. Drain the cooking butter, add the remaining butter to the pan, and the juice of half a lime. Return the sea bass fillet to the pan and finish cooking the sea bass this time with the skin side up. Once ready, transfer the sea bass fillet to a serving plate, sprinkle with fresh parsley, and serve with a mixed salad.
Notes
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Recipe source: Easy with taste April 2023.
