for the bass:
2 sea bass fillets (with the skin)
2 table spoons olive oil
zest & juice of 1 lemon
1/4 cup good quality organic lemonade
½ cup of dry white wine
2 teaspoons mustard
1/4 cup chopped parsley
1/4 cup chopped dill
salt & pepper to tast
Wash the sea-bass fillets in fresh water. Pat the fish dry with kitchen paper. It’s important that most of the moisture is removed from the fish, so it will get a nice brown color.
Add the zest and the juice of the lemon, the Poros lemonade, mustard, white wine, parsley and dill all in a bowl and add salt and pepper to your preference. Mix it all very well.
Heat the olive oil in a large frying pan with a heavy bottom or non-stick surface. Cook the fish for 3-4 minutes with the skin-side down, until golden brown and fully cooked. You can put a lid on the top so the heat stays in the skillet and cooks the fish. Try not to move the fish too much, especially if you are using a pan that isn't non-stick, otherwise the fish might stick to the bottom and not get browned as nicely. No need to turn the fish upside down.
Remove the sea-bass from the skillet to a plate. Leave the skillet on the stove and turn down the heat.
Add the lemonade mixture and let it cook for 1 minute.
Put the fish, skin up, back into the pan with the lemon sauce and let it simmer for another minute.
Serve the sea-bass from the skillet directly onto the plate.
WORDS: Katerina Sakelliou
PHOTOS: Annette Spaan
Katerina Sakelliou was born on Poros island, from where she cooks and shares her favorite adventures and recipes on her blog, Katerina's Kouzina, at katerinaskouzina.com.
Annette Spaan is a Dutch journalist, copywriter, travel and food photographer at annettespaan.com