Seared Sea Bass with Fresh Herbs and Lemon

Ingredients for Seared Sea Bass with Fresh Herbs and Lemon

• 1/3 cup mixed fresh herbs such as parsley, dill, and chives

• 2 sea bass fillets with skin (each about 200g )

• 1 teaspoon olive oil

• 1 1/2 tablespoons unsalted butter

• 80ml dry white wine

• 1 tablespoon fresh lemon juice

How to make Seared Sea Bass with Fresh Herbs and Lemon

Chop herbs. Using tweezers, remove any bones from sea bass. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with salt and pepper. In a heavy skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 minutes, or until skin is golden. Turn fish over and cook 2 minutes more, or until just cooked through. Transfer fish to 2 plates. Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon. Stir in lemon juice, herbs, remaining 1/2 tablespoons butter, and salt and pepper to taste. Spoon sauce over fish.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.