In Spain, sea bream fillets are most often cooked in the oven or on a grill, seasoned with salt. They can also be steamed in parchment, or sautéed, which results in delicious, crisp skin. To sauté, start the fillets skin-side side in a hot skillet with a little bit of olive oil. Cook about 2-3 minutes, until the flesh turns opaque about two-thirds of the way up the sides. Flip the fillets and cook about 1 minute more. To achieve a bit of crust, you can dredge the fish in flour before frying. Season the flour simply with salt & pepper or your favorite spice blend. For an easy pan sauce, remove the fillets from the pan once they are cooked and keep warm while you deglaze the pan with a little white wine and whisk in some butter. Finish with chopped parsley or cilantro.
