Sea Bass With Pineapple Salad - cooking recipe

Ingredients

4 None sea bass fillets, skin on (7 oz each)
2 tsp sea salt flakes
3 tbsp butter
1/2 None pineapple, peeled and cubed
1 None red onion, thinly sliced
1 None lime, peel grated and lime juiced
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 bunch mint, leaves picked
1 bunch basil, leaves picked
None None Lime wedges, to serve

Preparation

Sprinkle fish skin generously with salt. Melt butter in a large skillet on medium heat. Cook fish, skin-side down, 3-4 mins or until skin is crisp and sides opaque. Turn and cook 1-2 mins, until cooked through.
Meanwhile, combine pineapple, onion, lime peel and juice, oil and vinegar in a large bowl. Season to taste. Stir in herbs just before serving. Serve fish with salad and lime wedges.