We take the clean and headless sea bass to cut it open in a butterfly. It is a very simple task if we have a good knife, however, we can also ask the fishmonger to prepare it for us. Remove the spine and dry it well using absorbent kitchen paper on both sides.
With the garlic and parsley we prepare a dressing together with the olive oil. We will use this to moisten the plate by spreading a few drops with a kitchen brush. When the griddle is very hot, cook the sea bass (previously seasoned with salt and pepper), leaving the skin on top and placing it on the meat side.
We will cook it for three minutes and carefully turn it over. We will add a little more of the dressing on the cooked meat and we will let the part of the skin brown for another three minutes (approximately). Our intention is that it be very crispy but without drying out.
We will carefully remove the sea bass and place it on a serving dish, putting the dressing aside in a bowl so that we can serve as much as we want when eating it.