Ingredients:

Seabass fillet skin — 2-3 PCs.
Butter — 4 tbsp
Salt — 0.5 tsp.
Black pepper — of 0.25 tsp.
Red pepper — of 0.25 tsp.
The juice of half a lemon

Vegetable sauce escalivada:

Onion — 1 PC.
Eggplant — 1 PC.
Sweet pepper — 2-3 PCs.
Olive oil — 0.5 Cup
Wine vinegar — 2-3 tsp.
Salt to taste

Preparation:

1. Prepare the sauce escalivada. Preheat the oven to 180° C. Line a baking tray with foil, add vegetables whole, lightly drizzle with oil, season with salt, wrap the foil and put the pan in the oven for 1.5-2 hours.
2. Slightly cool the vegetables, remove the peel from the eggplant and peppers. All the vegetables cut into cubes, put in a bowl, drizzle with oil and vinegar, mix well. While will prepare the fish, lay escalivada on serving plates.

3. Cook the fish. Melt the butter in the pan, Pat dry fillets, salt and pepper, place in the pan skin side down.
4. Fry the fish on medium heat for about 5 minutes until crispy brown, then turn over, drizzle with lemon juice and fry for about 5 minutes until the color changes.
5. Ready seabass arrange on plates with escalivada, garnish with fresh herbs and serve hot.