Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon.

Rub the mixture all over the sea bass fillets, place into a covered container and chill in the fridge for at least one hour. Heat a frying pan and add the remaining vegetable oil. Fry the sea bass ...