Pan-Fried Sea Bass
When it comes to recipes, we have seen an increase in complicated recipes and unusual ingredients, so today we are taking a step back and keeping things simple. Sea bass is topping our list for its amazing pairing of clean flavours, and I feel this is a good choice, as I need to eat gluten- and dairy-free for my Hasimotos. 
Pan-fried sea bass is really simple. We buy ready-prepared sea bass fillets and make a vegetable medley with fresh items already in the larder. On cheat days, we use microwave veg pots and heat them as we fry the fillets.
Andy would often choose sea bass from the menu when dining out, but I didn't fall in love with the flavour until one day it was served seared to perfection.
Ingredients
- Fresh sea bass fillets
- Vegetables of choice
Method
- Heat a tablespoon of oil in a large frying pan, and grind in a covering of salt
- When the oil and salt are hot, add the sea bass fillet skin down, and cook on a high heat for about 3 - 5 minutes - depending on the size
- Flip the fillet over and cook it skin up until cooked through - around 2 minutes depending on size. Fillet flesh will turn from a translucent colour to solid white when cooked through
- I then flip the skin side down again for a quick re-sear and grind pepper onto the flesh side up while it finishes cooking
- Serve on a plate of vegetables. I tend to skip potatoes with this for a lighter meal, but with a creamy mash it is divine!