I was given some freshly caught (and cleaned) Black Sea Bass by a friend. It looked and smelled so wonderful that I couldn’t wait to cook it. So, here’s my recipe. It was delicious if I do say so myself! Thanks, Jeff!
2 fillets of Black Sea Bass (I’m sure this would work with other white fish, too)
¼ cup milk
¼ cup flour
2 Tablespoons extra virgin olive oil
1 Tablespoon butter
half a lemon, cut into 4 wedges
1 small clove garlic, minced
Soak the fillets in the milk for about 10 minutes.
While they are soaking and just before you are ready to cook the fish, mix the olive oil, butter, and garlic in a large sauté pan. Squeeze 1 wedge of lemon in the pan. Add a pinch of salt and pepper. Heat over medium-high heat.
Lightly dredge the fillets in the flour. It should be a light coating, not caked. Once the oil it hot, add the fillets to the pan. Don’t crowd the pan. If you are doubling the recipe, cook the fillets in batches. Cook the fillets for about 3 minutes, then turn and cook about another 3 minutes. The cooking time will be determined by the thickness of the fillet. The fillets should be golden brown on the outside and white and flaky inside.
To serve, place the fillets on a plate and season with salt and pepper. Squeeze 1 of the remaining wedges of lemon on top. Sprinkle with some parsley and serve with the remaining 2 lemon wedges.