Crispy Sea Bass with Paprika Butter, Olives, and Orange

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the sea bass fillets very dry with paper towels to help the skin crisp properly.

2. 2

   Season the sea bass on both sides with 4 g salt and the black pepper. Let it stand for 5 minutes while you prepare the remaining ingredients.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 15 ml olive oil. Place the sea bass fillets skin-side down and press gently with a spatula for 20 to 30 seconds so the skin does not curl.

4. 4

   Cook the sea bass on the skin side for 4 minutes, without moving it, until the edges are golden and crisp. Flip the fillets and cook 1 minute more on the flesh side.

5. 5

   Transfer the skillet to the oven and bake the sea bass for 4 to 6 minutes at 220 °C / 425 °F, until the fish is just cooked through and flakes easily. Remove the fillets to a warm plate.

6. 6

   Return the skillet to medium heat. Add the remaining 15 ml olive oil and the shallot. Cook for 2 minutes until softened.

7. 7

   Add the garlic and smoked paprika, and cook for 30 seconds, stirring, to perfume the oil without burning the garlic.

8. 8

   Stir in the butter, green olives, orange zest, orange juice, parsley, honey, and the remaining 2 g salt. Cook for 1 to 2 minutes, stirring, until the sauce is glossy and lightly emulsified.

9. 9

   Serve each sea bass fillet with a generous spoonful of the paprika butter, olives, and orange over the top. Use all of the skillet sauce to glaze the fish before serving.