Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden.

To make the sea bass, heat the olive oil in a frying pan over a medium heat. Season the sea bass on both sides with salt and freshly ground black pepper and add to the pan skin-side down.

A fish fillet recipe with a fruity twist to it - this Chilean sea bass is coated with an orange flavoured olive oil dressing and pan-fried until done. Pour orange juice over the fried fish and enjoy!

Following on from his successful French adventure, James Martin has taken a trip Stateside to explore its foodie delights - beyond the burgers and fried chicken ... his Cajun sea bass with lime ...