I bought a couple of fresh seabass when I was at Brixton market yesterday. The fishmonger cleaned them, but left them whole. I debated whether to cook them whole or to filet them and decided that I really don’t like eating any fish that still has bones. I have a fish knife, and I know how to take the skin off, but I’d never really tried fileting before. It wasn’t too difficult, although there was more wastage than I would have liked. I even managed to get rid of the pin bones, luckily it’s a fish that doesn’t have bones that are too small or fiddly.
Pan frying took about 1 minute each side. I served it with the vegetarian caviar I got a while ago, sauteéd prawns, scampi, roasted baby potatoes and asparagus. It was a running day, so I had a cider with it too.