Sea Bass Fillets in the Egg

Eoin

We've always pan fried these in butter, plenty of salt and pepper, but that's it.  Is there any benefit to doing them in the Egg?  Although they are skin on, I'm reluctant to direct grill them as I'm worried that they will stick and break up when I try and get them off.

NPHuskerFL

In the egg I'd likely still utilize a CI skillet. It'll pick up some flavor from the charcoal. You could also plank them. 

Eoin

NPHuskerFL said:

In the egg I'd likely still utilize a CI skillet. It'll pick up some flavor from the charcoal. You could also plank them. 

Thanks, that's what I wanted a bit of feedback on!  They don't take long to cook, so not a lot of time for the charcoal flavour, but I guess with the lid down they will cook from the top as well and get the flavour that way.

Big_Green_Craig

I use a soap stone in the Egg. 

Little Steven

I've done them en papillote on the egg and they have been great. You do pick up some smokiness through the parchment.