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    • Pan Fried Sea Bass with Lemon Garlic Herb

    Pan Fried Sea Bass with Lemon Garlic Herb

    Mark Sharron
    Easy
    20 minutes
    2

    This recipe is a good way to enjoy a mild fish that is full of flavour from fresh herbs. If you have a lot of fresh herbs in your garden, this recipe will help you use them up!

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    Ingredients

    • 0.75 lbs. Sea Bass
    • 1 1/2 tablespoons butter, divided
    • 1/2 tablespoon extra-virgin olive oil
    • 1/4 cup of all-purpose flour
    • salt and black pepper to taste
    • 1 cloves garlic, minced
    • 1/4 cup dry white wine such as savignon blanc
    • 1/4 cup chicken stock or water
    • lemon juice
    • 1/2 tablespoon fresh oregano, roughly chopped
    • 1/2 tablespoon fresh thyme, roughly chopped
    • 1/2 tablespoon fresh parsley, roughly chopped
    • lemon wedges for serving

    Method

    • Pan Fried Sea Bass with Lemon Garlic Herb – Step-by-Step Method
    • Pat sea bass fillets dry with kitchen paper
    • Season both sides of sea bass with salt and black pepper
    • Place flour on a plate and lightly dredge both sides of each fillet, shaking off excess
    • Mince garlic
    • Chop fresh oregano, thyme, and parsley
    • Cut lemon into wedges for serving
    • In a large non-stick skillet, heat 1/2 tablespoon butter with 1/2 tablespoon olive oil over medium-high heat
    • When hot, add sea bass fillets skin-side down, cook for 4-5 minutes until golden and crisp
    • Flip fillets and cook 2-3 minutes more until opaque and just cooked through
    • Transfer fish to a plate and loosely cover to keep warm
    • Reduce skillet to medium-low and add remaining 1 tablespoon butter
    • Add minced garlic, sauté 20-30 seconds until fragrant
    • Pour in white wine and chicken stock (or water), bring to a gentle simmer
    • Scrape skillet to lift free any browned bits for flavor
    • Add lemon juice to taste and simmer for 1-2 minutes until sauce reduces slightly
    • Stir in chopped herbs
    • Taste sauce and adjust seasoning if needed
    • Return fish to pan, spoon some sauce over to rewarm
    • Plate sea bass, pour over more sauce, and garnish with reserved lemon wedges and extra herbs
    • Serve immediately with your choice of side such as steamed greens, new potatoes, or crusty bread