Smoky-Spicy Bass

Ingredients

• 4 fillet bass black
• 0.3 teaspoon cayenne pepper 
• 1 teaspoon coriander 
• 1.5 teaspoons sea salt 
• 1.5 teaspoons granulated onion 
• 4 servings lemon wedges for garnish
• 1 teaspoon mustard dried
• 1 leaves parsley chopped for garnish
• 4 servings salt and pepper black freshly ground
• 1 tablespoon paprika smoked sweet
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• knife

Directions

1. Preheat the oven to 250 degrees F.
2. Heat a cast iron skillet over medium-high to high heat. Put a platter in the oven to warm.
3. Combine all the spices in a small bowl. Score the skin of the fish with several shallow hash marks using a very sharp knife. Season the fish on both sides with lots of salt and pepper, to taste, and rub both sides with spices.
4. Add the oil to the hot pan and cook the fish in 2 batches, until firm, about 4 minutes on each side.
5. Transfer the fillets to the warm platter.
6. Serve with lemon wedges and garnish with parsley or chives.