A classic and delicate fish dish, where the sea bass is lightly floured, cooked in butter, and flavored with a splash of lemon. Perfect for a light and refined meal, typical of traditional Italian cuisine
Clean the fillets by carefully removing all the bones. Rinse them and pat them dry with paper towels, then set them aside
2
Grate the lemon zest and squeeze them to extract the juice
3
Lightly flour the fillets with a small amount of flour and set them aside
4
Place the butter in a pan and melt it over medium heat. When it is hot, add the fillets and cook them for a couple of minutes on the flesh side
5
Turn the fillets over to the skin side, add a pinch of salt, and let them cook covered for 6 to 7 minutes over medium heat
6
Meanwhile, finely chop the parsley and set it aside
7
At the end of cooking, remove the lid, increase the heat to high, and add the lemon juice and zest. Cook for another minute, continuously basting the surface of the fillets with the melted butter using a spoon
8
After cooking, sprinkle some chopped parsley on top and serve piping hot
Cost
When it comes to fish, it’s rarely cheap, but sea bass is not particularly expensive. Each portion costs around 5 euros or less
Health
Butter doesn’t help keep the recipe light, but it’s not particularly heavy either. As long as you don't overdo the portions, you can enjoy it without too much worry
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