Ingredients
- 1 scaled, de-boned fillet of bronzini, or mediterranean seabass
- 1 tablespoon butter
Preparation
Baking Directions:
1.Start with a scaled, de-boned fillet.
2.Season both sides lightly with salt.
3.Heat a heavy nonstick pan until beginning to smoke.
Add canola oil.
4.When oil begins to let off wisps of smoke, gently lay fish into pan placing the skin side down.
Be cautious not to let oil splash on yourself.
5.Immediately apply light pressure to the top of the fish for 20 seconds to ensure good contact between the skin of the fish and the pan.
6.After one minute, turn heat to medium.
7.After three minutes, edges of fish should be cooked and fish should be flipped in the pan.
8.After another minute of cooking on the flesh side of the fish, the burner can be turned off and a tablespoon of butter can be added to the pan and basted over the fillet.
9.The fillet shouldn't take longer than five to six minutes to complete cooking.
