Pan-Seared Sea Bream Fillet and Calamari with Garlic and Lime – Pareve version

👨‍🍳 Method

1. 1
   Pat the fish thoroughly dry with paper towels, especially the skin, and sprinkle the salt and black pepper over the top.

   💡Dry skin is crisp skin: every drop of water on the fish evaporates in the pan and steams it instead of searing.
2. 2
   Dry the squid well too, and score the body on the inside with shallow diagonal cuts so it doesn't curl in the pan.

   Knife
3. 3
   Toss the squid with a tablespoon of the olive oil, the paprika and the rest of the salt.
4. 4
   Heat the olive oil in a heavy pan over high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5. 5
   Lay the fish in the pan in a single layer, skin side down, and fry 3–4 minutes, until the skin is golden and crisp.

   StoveFrying pan

   💡Don't move the fish for the first few minutes: once the skin is seared it releases from the pan on its own. Press lightly with a spatula at the start so the fillet doesn't curl.
6. 6
   Flip, add the canola oil, grill 1 minute more and transfer to a plate.

   Stove
7. 7
   Wipe out the pan and return it to the highest heat with the remaining oil. Lay the squid in a single layer and sear a minute and a half per side; if the pan is small, sear in two batches.

   StoveFrying pan

   💡Squid sears in a single layer in a very hot pan: in a crowded pan it releases liquid and stews instead of browning, and the scoring keeps it flat.
8. 8
   In the last half minute, add the garlic and stir until golden. No longer than that: squid left on the heat turns rubbery.

   Stove
9. 9
   Arrange the fish and the squid on a plate and pour the garlic and oil from the pan over the top.
10. 10
    Serve immediately with lime for squeezing.