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Pan Fried Sea Bass with Lemon Garlic Herb

Easy
20 minutes
2
Amount Per Serving: Calories 318kcal; Carbohydrates 7g; Protein 31g; Fat 16g; Cholesterol 158mg; Potassium 480mg; Calcium 38mg; Iron 2.2mg
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

  • Lightly season the fish with salt and pepper before cooking.

  • Cook the sea bass at medium-high heat in a saucepan with enough butter and olive oil to coat the fish with, uncovered, for about 5 minutes on one side. This is called “basting the fish” and it allows it to develop a very beautiful buttery golden, crisp crust and ensures the outside of the fish cooks at the same time as the inside.

  • After basting, transfer the fish to a platter and cover loosely with foil to rest for 10 minutes. The internal temperature should be between 125 to 130 degrees for best results and you will know it is done when it is mostly translucent and the meat flakes apart with a fork.

  • While the fish is resting, finish the sauce. Place the pan on medium-low heat. Add in the liquids and spices. Gently stir the mixture to incorporate and bring it to a simmer.

  • The liquid should reduce by ½, if not add in more water (make sure to taste the liquid for seasoning before adding more salt). Then simmer for about 3 minutes.

  • Serving Suggestions: Serve the fish on a plate and pour the sauce over the top. Squeeze some lemon on the plate. Sprinkle a little fresh parsley on top and serve with a side of lemon wedges.

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