It doesn’t seem that long ago, a trip to the local fishmonger (never open on a Monday because the local fishing boats never went out over the weekend). Friday night, fish and chip night (wrapped in news paper and running with grease).
Times have changed.
The delicate flavours of fresh fish, preserved by careful cooking, served with a fresh green salad or a medley of vegetables.
No need to drown your fish with vinegar or a sea of tomato sauce, just enjoy.
Les and I try to have fish at least once a week.
Sea bass is so simple (and with the introduction of farmed sea bass), an inexpensive mid week meal.
2 fillets of sea bass skin on and de-scaled. Lightly flour (season the flour with salt and pepper) the skin side.
Heat 2 tablespoons of olive oil in a heavy frying pan. When the oil is hot, put the sea bass in the frying pan and cook on a medium heat for 6 or 7 minutes (the skin should be crisp), then turn the fish over for 1 to 2 minutes.
Serve with salad or boiled potatoes and french beans.
Les’s turn to cook next.
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Let me know how your pike turns out! Thanks for dropping by!