Branzino in padella al burro al limone e capperi

Ingredienti

• 2 sea bass fillets with skin (each approx. 150-180 g)
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 40 g butter
• 2 tbsp capers, drained
• Juice of 1/2 lemon
• Handful fresh flat-leaf parsley, roughly chopped
• Lemon slices, for serving

Preparazione

1. 1

   Pat the sea bass fillets dry with paper towels. This is the most important step for crispy skin, so take a moment to do it properly.Season the fish on both sides with salt and pepper. Lightly score the skin in two or three places with a sharp knife so the fillet doesn't curl up in the pan.Heat a splash of olive oil in the frying pan over high heat. Wait until the pan is truly hot before adding the fish.Place the fillets skin-side down in the pan. Press them gently with a spatula for the first 30 seconds so the skin makes full contact with the base. Cook for 3 to 4 minutes over high heat until the skin is golden-brown and crispy.Turn the fillets over and cook the flesh side for another 1 minute. Then remove the fish from the pan and place on a warm plate.Reduce the heat slightly. Add the butter to the same pan and let it melt and turn lightly golden, about 1 to 2 minutes. Then add the capers and lemon juice and stir briefly. Taste and adjust the seasoning.Pour the lemon butter directly over the pan-fried sea bass. Garnish with fresh parsley and lemon slices. Serve immediately.