Salt and pepper seabass

I rarely fry fish, preferring the oven or grill for health properties and I’m a wuss when it comes to hot oil.  However, this salt and pepper seabass is arguably the best fish dish I’ve made in a while.   All it took was 10 minutes from start to finish and a good non-stick frying pan.  I suspect this dish will be a regular feature on our meal plans!


  • 2 seabass fillets
  • 2 tbsp plain flour
  • 1/2 tsp turmeric powder
  • salt and pepper to taste
  • 3 tbsp vegetable oil
  • a good handful of chopped spring onions
  • 1 tsp dried chilli flakes/a handful of chopped red chillies


  1. Heat oil in a non-stick pan
  2. Mix the flour with the turmeric powder, salt and pepper
  3. Dredge the seabass fillets in flour, shaking off excess flour and carefully place them skin-side down on the frying pan.  Be careful of the hot oil
  4. Leave to fry for 3 minutes or so until the skin is crispy, then flip over and fry for another 3 to 4 minutes (time depending on size of fish)
  5. Once cooked, remove fish from the oil and place on kitchen paper
  6. Serve garnished with spring onions, chilli flakes and a sprinkle of salt and pepper



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