Asturian Cider Sea Bass | Tender Spanish Fish Dinner

Rinse the sea bass fillets, pat them thoroughly dry with paper towels, and score the skin side gently. Season both sides with salt and freshly ground black pepper.

Peel, core, and cut the apples into wedges. Wash the leek thoroughly and slice it into rounds, and cut the garlic cloves into thin slices.

Heat 2 tablespoons (approx. 30 ml) of extra virgin olive oil in a deep, ovenproof skillet. Place the sea bass fillets in skin-side down and cook over medium-high heat for 2-3 minutes until the skin becomes crispy. Carefully flip them over, cook for another 1 minute, then transfer the fish to a plate.