Crispy Sea Bass à la Meunière

Method

1. 1

   Step 1. Preheat the oven to 425F. Remove the fish from the packaging and pat it dry with paper towels. Really ensure that the fish is as dry as possible so it doesn’t slide around on your cutting board. Lay the fish on its side with the dorsal fin (the fin on top) facing towards the top of your cutting board. Use your knife to make a vertical slice along the gills to separate the head from the body of the fish.

2. 2

   Step 2. Starting at the head, make an incision down to the backbone. This cut should run from just behind the gills to the tail. Gently insert the tip of your fillet knife into the incision you made, following the backbone. Angle the knife slightly toward the head. With a gentle sawing motion, cut along the backbone, staying as close to it as possible. As you cut, use your other hand to gently lift the fillet away from the bones to keep it separated. Continue cutting until you reach the tail. Once you've cut all the way to the tail, jump your knife over the lateral line of the back bone to cut all the way through to the belly. Slide your knife or scissors up the fillet to remove the fillet from the pin bones and lift the first fillet away from the fish.

3. 3

   Step 3. There will be pin bones along the center of the fillet, remove them with tweezers or needle-nose pliers. Repeat steps 4-8 on the other side of the fish to get your second filet. Use your side of your knife to remove as much excess moisture from the fish skin as possible.

4. 4

   Step 4. Lightly score the skin side of the fish. Season the asparagus with olive oil and salt. Place the asparagus into the oven and cook for 5-7 minutes or until roasted and tender.

5. 5

   Step 5. Heat the canola oil in a large saute pan over high heat until shimmering and lightly smoking. Season the fillets of fish with salt and gently place into the hot oil, skin side down. Press down on the fish fillets to “set” the skin flat on the bottom of the saute pan.

6. 6

   Step 6. Turn the heat down to medium low and allow to cook until golden brown and delicious. Add the butter to the pan and baste the back side of the fish until cooked through. Flip the fish and lightly kiss on the other side.

7. 7

   Step 7. Remove the fish from the pan and plate alongside the roasted asparagus. Cook the butter in the saute pan until brown and season with a pinch of salt and lemon juice. Spoon the hot sauce on top of the fish and asparagus and enjoy!!