So what is this Israeli Seabass? Sea bass has been a white fish for centuries, and do not expect that when you order it in a restaurant, they will bring you a fresh red handsome one. Despite this, many tourists who come to Israel from northern countries believe that there is no such thing as white sea bass. This is due to the fact that someone once called the northern red perch Seabass. Sea bass, of course, belongs to the group of perch fish, but do not forget that Israel is a hot country, and all local perch fish are white.
Gut the fish, clean, cut off the head, fins. Rinse well under cold running water. Dry with paper towel. Make deep cuts on both sides along the width of the fish.
Salt the fish well, drizzle with olive oil, half the lemon juice, not forgetting about the abdominal cavity and stuff the cuts with rosemary. Leave the fish at room temperature for 30 minutes.
Heat the oil in a frying pan, put the fish skin side down and press it down with a spatula for 30 seconds to keep it even.
When a crust appears on the bottom and the meat turns white, turn over and fry on the other side.