Ingredients:

  • 2 (6-8 ounce) sea bass fillets, skin on, scaled and pin-boned (Approx. 170-225g per fillet)
  • 2 tablespoons olive oil (Approx. 30ml)
  • 1 tablespoon butter, unsalted (Approx. 14g)
  • 1 clove garlic, minced
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1/2 lemon, juiced (Approx. 15-20ml juice)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup pine nuts (Approx. 30g)
  • 1/4 cup fresh parsley, finely chopped (Approx. 10g)
  • 1 lemon, zest only
  • 1 clove garlic, minced

Instructions:

  1. Toast pine nuts in a dry pan until golden brown. Combine toasted pine nuts, parsley, lemon zest, and minced garlic in a small bowl. Set aside.
  2. Pat the sea bass fillets dry with paper towels and season with salt and pepper.
  3. Heat olive oil in a large non-stick skillet over medium-high heat. Place the sea bass fillets skin-side down in the hot oil. Cook until the skin is crispy and golden brown, about 5-7 minutes.
  4. Add butter, garlic, rosemary, and thyme to the pan. Flip the sea bass fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork (internal temp of 145F/63C).
  5. Squeeze lemon juice over the sea bass. Spoon the gremolata over the fillets and serve immediately.