Lubina a la Navarra | Sea Bass with Jamón Serrano

Briefly rinse the sea bass fillets under cold water, pat thoroughly dry with paper towels, and season the flesh side with a small pinch of salt and freshly ground pepper (salt sparingly, as the ham is already salty). Cut the Serrano ham slices into thin strips. Peel the garlic and slice thinly. Wash the parsley, shake dry, and finely chop. Wash the organic lemon with hot water and cut into wedges.

Heat 1 tablespoon of extra virgin olive oil in a large frying pan. Fry the ham strips over medium heat for 2–3 minutes until crispy, then remove from the pan and set aside on a plate. Leave the cooking drippings in the pan.

Add the remaining olive oil to the same pan and heat. Place the sea bass fillets skin-side down and fry over medium-high heat for about 3–4 minutes until golden-brown and crispy. Carefully turn the fillets and let them cook gently on the flesh side for another 2 minutes. Remove the fillets from the pan and keep warm (e.g. at 60 °C in the oven).