Lightly coat the base of a non-stick frying pan with olive oil, then place the pan over medium-high heat
Once the pan is hot, season the fillets with sea salt and place in the pan skin-side down
Cook for 3-4 mins until the skin is golden and crisp, then turn the fish fillets over to cook for 1 min.
The fish is cooked when the flesh becomes opaque
If the fish is not cooked after 1 min, remove the pan from the heat and leave the fillets to finish
cooking in the residual heat before serving
INSTRUCTIONS
Season 6 seabream fillets with sea salt and pepper, then slash the skin 3 times
Heat a frying pan and add 1 tbsp vegetable oil
Once hot, fry the seabream fillets, skin-side down, for 5 mins or until the skin is very crisp and
golden. The fish will be almost cooked through
Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm.
You’ll need to fry the seabream fillets in 2 batches
Heat 2 tbsp vegetable oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden
Take off the heat and toss in the bunch of shredded spring onions