This time, I am cooking up some sea bass fillets, and to accompany them I have made a sauce vierge. It sounds posh I know. But it's just a simple sauce that works so well with firm white fish ...

Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden.

What I want to know is what is the best way to cook it? Pan-Seared? Grilled? Baked? Chilean sea bass is caught in deep waters in and around southern oceans near Antarctica. It is a buttery ...

Place sea bass on grill and season ... While the fish is cooking, heat up 8-inch sauce pan, add asparagus, then tomato and corn, season with salt and pepper and cook about 3 minutes.

heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook ...

Spanish twist to this adobo with pickled onions and herbed tomatoes Ingredients Ingredients 120 gms fresh sea bass 60 gms adobo ... then place skin side down on the pan and cook over medium ...

Fish expert Mark Sargeant whips up sea bream ... oil in a frying over a medium-high heat. Season the fish on both sides with salt and freshly ground black pepper then place into the pan skin ...