Pan Fried Sea Bass

  1. Rinse the sea bass in water, pat dry with kitchen towel, roll and stuff with the slices of preserved lemon.
  2. If you are serving a salad or hot bread, now is the time to prepare them.
  3. Heat a non stick or heavy pan, add a little olive oil and place the rolled fillets in the pan, roast for 10 minutes in a very hot oven (220C).
  4. When cooked and lightly coloured remove from the oven.
  5. Add a segment of diced preserved lemon skin (discard the flesh as it will be very salty).
  6. Remove the pan from the heat and leave to finish cooking for a few minutes.
  7. Pour some balsamic glaze into a spoon and lay fine lines of glaze across the plate.
  8. Dress on a large hot plate, placing the fillet portions on top of one another.


  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 4


  • 8 x Sea bass Fillets or whole fish
  • Extra virgin Olive Oil
  • Balsamic glaze
  • Moroccan Preserved Lemons
  • Rocket leaves
  • Ciabatta bread