Pan-Seared Sea Bass (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Salt and a pinch of freshly ground black pepper
02 -
4 fillets of Chilean sea bass (each about 6 ounces)
03 -
1/2 cup unsalted butter, split into portions
→ Sauce Ingredients
04 -
1 tablespoon freshly chopped parsley
05 -
1/4 cup chicken stock
06 -
1 tablespoon freshly squeezed lemon juice
07 -
1 tablespoon finely minced garlic
08 -
1/4 cup dry white wine
09 -
1 tablespoon finely minced shallots
# Instructions:
01 -
Dry the fish thoroughly using paper towels, then sprinkle salt and pepper all over.
02 -
Heat 2 tablespoons of butter and pan-sear the fish for about 4-5 minutes on each side till golden, then set aside.
03 -
In the same pan, melt the rest of the butter and cook the shallots and garlic. Stir in the wine and stock, letting it simmer for a couple of minutes.
04 -
Mix in the parsley and lemon juice, then put the fish back in the pan. Spoon the sauce over it before serving.
# Notes:
01 -
Pick fish that smells clean and feels firm
02 -
Before cooking, ensure fish is absolutely dry
03 -
Melt butter gently over low heat to keep it from burning