Korean Salt-Grilled Sea Bass

Remove any pin bones from 380 g sea bass fillets, then dry the skin thoroughly with paper towels.

Make shallow scores through the skin only so the fillet stays flatter as it cooks.

Season both sides evenly with 1 tsp coarse salt and 1/4 tsp black pepper.

Let the fish stand for 5 minutes, then press away any moisture that beads on the skin so it can crisp instead of steam.

Add 1 tbsp olive oil, 2 lightly crushed garlic cloves, and 1 tsp fresh thyme to the pan.

Warm over low heat for about 1 to 2 minutes, stopping before the garlic browns, when the oil smells aromatic.

Raise the heat to medium-high and lay the sea bass in the pan skin-side down.

For the first 30 seconds, press gently with a spatula so the skin stays in full contact with the hot surface.

Cook the skin side without moving the fish for about 5 minutes.

Wait until the edges turn opaque and the skin releases firmly from the pan, which helps prevent tearing and gives a crisp surface.

Flip the fillets, lower the heat to medium, and cook for 3 to 4 minutes while spooning the garlic-thyme oil over the flesh.

Serve at once with lemon juice when the center changes from translucent to opaque white.