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Per serving
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- 1
Dry and dredge the fish
Pat the sea bass fillets (1.5 lb) really dry with paper towels — a dry fillet is the whole secret to a golden crust. In a shallow dish, stir together the flour (1/4 cup), kosher salt (1 tsp), and black pepper (1/2 tsp). Dredge each piece in the flour, coating all over, and shake off the excess.
- 2
Sear the sea bass
In a large skillet, melt 1 tablespoon of the butter over medium-high heat with the olive oil (1 tbsp). Lay the fillets in and cook 3-4 minutes per side, until golden and just cooked through. Resist the urge to nudge them around — let them sit so they brown and release cleanly. Move the fish to a plate.
- 3
Build the lemon garlic herb butter
Turn the heat to low. Pour in the white wine (1/4 cup) to deglaze, scraping up the browned bits, and let it cook down until nearly gone. Add another tablespoon of butter and, once melted, the minced garlic (2 cloves) and the chopped fresh oregano, thyme, and parsley (1 tablespoon each). Saute about 30 seconds, just until fragrant — don't let the garlic brown.
- 4
Finish the sauce
Add the chicken stock (1/2 cup) and bring to a gentle simmer; let it reduce a little if it looks thin. Kill the heat and swirl in the last tablespoon of butter and the juice of the lemon (about 2 tablespoons). Taste and adjust the salt. Spoon the sauce generously over the fish and serve with lemon wedges.
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Pan-Seared Sea Bass with Lemon Garlic Herb Butter
Created by: CoastalKitchen
Ingredients
- 1 1/2 lb sea bass
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp butter
- 1 tbsp extra-virgin olive oil
- 2 garlic
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1 lemon
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley
Instructions
- Dry and dredge the fishPat the sea bass fillets (1.5 lb) really dry with paper towels — a dry fillet is the whole secret to a golden crust. In a shallow dish, stir together the flour (1/4 cup), kosher salt (1 tsp), and black pepper (1/2 tsp). Dredge each piece in the flour, coating all over, and shake off the excess.
- Sear the sea bassIn a large skillet, melt 1 tablespoon of the butter over medium-high heat with the olive oil (1 tbsp). Lay the fillets in and cook 3-4 minutes per side, until golden and just cooked through. Resist the urge to nudge them around — let them sit so they brown and release cleanly. Move the fish to a plate.
- Build the lemon garlic herb butterTurn the heat to low. Pour in the white wine (1/4 cup) to deglaze, scraping up the browned bits, and let it cook down until nearly gone. Add another tablespoon of butter and, once melted, the minced garlic (2 cloves) and the chopped fresh oregano, thyme, and parsley (1 tablespoon each). Saute about 30 seconds, just until fragrant — don't let the garlic brown.
- Finish the sauceAdd the chicken stock (1/2 cup) and bring to a gentle simmer; let it reduce a little if it looks thin. Kill the heat and swirl in the last tablespoon of butter and the juice of the lemon (about 2 tablespoons). Taste and adjust the salt. Spoon the sauce generously over the fish and serve with lemon wedges.