Spanish Sea Bass Fillet in Green Sauce | Merluza en salsa verde

Gently pat the sea bass fillets dry with kitchen paper towels, then cut them into 4 equal portions. Season both sides lightly with salt and pepper.

Thinly slice the garlic cloves, and finely chop the fresh parsley.

Heat the extra virgin olive oil in a wide, deep skillet over medium heat. Add the thinly sliced garlic and sauté for 1 minute until fragrant (be careful not to let it brown).