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@CYOA
^ lovely.
but needs a shit-tonne of salt (imperial measurement)
So I'd pan fry with skin on if your salt cellar is running low, Check this out;
http://www.telegraph.co.uk/foodanddrink/recipes/4288983/Pan-fried-sea-bass-Jerusalem-artichoke-new-potato-and-shallot-salad-sauce-vierge-chive-creme-fraiche.html