Pan-Seared Seabass with Crispy Pancetta and Lemon-Herb Butter

Ingredients

• 2 (approx. 150-180g / 5-6 oz each) Seabass fillets, skin on
• 60 g / 2 oz Pancetta (or streaky bacon), thinly sliced
• 30 g / 2 tbsp Unsalted butter
• 0.5 Lemon, juiced
• 1 tbsp Fresh chives, finely chopped
• 1 tbsp Fresh parsley, finely chopped
• 1 clove Garlic, minced
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Method

1. 1

   Pat the seabass fillets very dry with paper towels. Season generously with salt and black pepper on both sides, especially on the skin.

2. 2

   Heat a large non-stick or cast-iron pan over medium heat. Add the pancetta and cook until crispy and golden brown. This should take about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside on a paper towel-lined plate, reserving the rendered fat in the pan.

3. 3

   Increase the heat to medium-high. Add the olive oil to the pan with the rendered pancetta fat. Once shimmering, carefully place the seabass fillets skin-side down into the hot pan. Press gently with a spatula for the first minute to ensure even contact and crisping of the skin.

4. 4

   Cook undisturbed for 4-6 minutes, or until the skin is golden brown and very crispy. The fish should be cooked about two-thirds of the way up the side and release easily from the pan.

5. 5

   Flip the fillets and cook for another 1-2 minutes, or until the fish is opaque throughout and flakes easily with a fork (internal temperature should reach 63°C / 145°F). Remove the seabass from the pan and set aside on a warm plate.

6. 6

   Reduce the heat to low. Add the butter to the same pan. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.

7. 7

   Remove the pan from the heat and stir in the lemon juice, chopped chives, and parsley. Taste and adjust seasoning if needed.

8. 8

   To serve, place a seabass fillet on each plate, spoon the lemon-herb butter over the top, and sprinkle generously with the crispy pancetta. Serve immediately with your preferred sides.