Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4
© Frances Janisch

How to Make It

Step 1    

Using a sharp knife, lightly score the skin of the sea bass fillets in a cross-hatch pattern. Season both sides of the sea bass fillets with salt and pepper, then dust very lightly with flour. 

Step 2    

In a large skillet, heat 2 tablespoons of the olive oil until almost smoking. Add the sea bass fillets, skin side down, and cook over moderately high heat until browned and crisp, about 3 minutes. Carefully turn the sea bass fillets with a spatula. Pour the white wine into the skillet and add the bay leaves. Cook the fillets over moderate heat until just cooked through, about 2 minutes longer. Transfer the fillets to a warmed platter and cover loosely with aluminum foil. 

Step 3    

Add the fish stock or clam juice to the skillet and simmer over moderately high heat until the sauce is slightly reduced, about 2 minutes. Season with salt and stir in the remaining tablespoon of olive oil. Spoon the sauce over the fish and serve.

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