Definition: Cooking fish and shellfish in a small amount of preheated oil or fat in a shallow pan.
Example: Sea Bass fillet.
- Pat dry fish and lightly season with sea salt
- Preheat pan under a medium heat for 20 seconds, add a little oil and leave until it swirls and spreads. Do not allow to smoke as this breaks down oil.
- Holding fish at tail end place into pan carefully skin side down away from yourself so any hot oil that spits will not burn you.
- If fish curls up at sides press down lightly with a spatula. (Scoring fish can minimise fish from curling)
- When fish skin crisps up and flesh at sides begins to turn opaque, turn over using spatula and cook other side, towards end add some butter and baste over fish.
- Check to see if cooked by using a temperature probe to 55-60C or break flesh side a little to check that flesh is opaque inside.