Pan-fried sea bass with citrus
Sea bass fillets with crisp skin and an orange and lime dressing, in which the passion fruit salt adds a third fruity note to the fish.
20 min · Serves 4
Ingredients
- 4 skin-on sea bass fillets, about 150 g each
- 1 orange
- 1 lime
- 4 tbsp olive oil
- 1 tbsp chopped fresh parsley
- 1 tsp Xalte Passion Fruit salt
Method
- 1Mix the juice of half the orange and of the lime with 2 tbsp of the oil and the parsley, and cut the other half of the orange into peeled segments.
- 2Pat the sea bass fillets dry, make two shallow cuts in the skin and season them with half of the Xalte Passion Fruit salt.
- 3Heat the rest of the oil in a frying pan over a medium-high heat and cook the fish skin side down for 3 to 4 minutes, pressing it at first so it does not curl.
- 4Turn it over and cook for 1 minute more, until the flesh is opaque.
- 5Serve with the citrus dressing, the orange segments and the rest of the Xalte Passion Fruit salt on top.
