Loup de mer mit Gremolata

Ingredients

• 1 untreated lemon
• 1 handful parsley
• 2 Garlic cloves
• 4 sea bass fillets (≈140 g each)
• Salt
• pepper (ground)
• 2 tbsp butter

Instructions

1. 1.

   Grate the zest of the lemon and squeeze out the juice. Wash, dry, and chop the parsley. Peel and finely mince the garlic cloves. Pat the fish fillets dry. Season with salt and pepper and cook skin-side down in hot butter over medium heat for about 5 minutes. Mix the lemon zest with parsley and garlic and spread over the fillets. Drizzle with lemon juice, cover, remove from heat, and let rest 1–2 minutes.

2. 2.

   Arrange the fish fillets on plates, drizzle with the lemon sauce, and serve with arugula salad if desired.