Chef Maria Loi’s Pan-Seared Kranios / Stone Bass

Serves 2

2 x 8oz Kranios / Stone Bass filets, skin on (can substitute for any other fish)
Salt and pepper, to taste
Dry wild Greek oregano, to taste
Olive oil, as needed
1 lemon, cut in half

1. Pat the fish dry with a paper towel, and season with salt, pepper, and oregano to taste.
2. Add a little olive oil to a sauté pan, and place the fish skin-side down.
3. Cook the fish about five minutes, until the skin is crisp and the flesh is opaque. Flip over and cook an additional 2-3 minutes until fish is cooked through
4. Serve Kranios with lemon and olive oil on the side. Enjoy!