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0:37
Pan-seared sea bass with lemon-caper butter sauce
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Sea Bass Pan Sauce: Dirty Meunière 3 tbsp butter 1 tbsp capers 1 tbsp caper brine 1 clove garlic, minced 3 anchovy fillets 4-6 pieces of fresh lemon 2 tsp of lemon juice 2 tbsp fresh parsley 1. I’m going to be using a round fish for this, so for me a beautiful piece of sea bass. I’m making sure the skin is really dry before cooking, so i’ll pat that down really thoroughly. 2. Season the non-skin side. 3. Cook the fish skin side down in a little oil on a low medium heat. If you’re using a stainle
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Sea Bass Pan Sauce: Dirty Meunière 3 tbsp butter 1 tbsp capers 1 tbsp caper brine 1 clove garlic, minced 3 anchovy fillets 4-6 pieces of fresh lemon 2 tsp of lemon juice 2 tbsp fresh parsley 1. I’m going to be using a round fish for this, so for me a beautiful piece of sea bass. I’m making sure the skin is really dry before cooking, so i’ll pat that down really thoroughly. 2. Season the non-skin side. 3. Cook the fish skin side down in a little oil on a low medium heat. If you’re using a stainle
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10/100 🐟SEA BASS WITH CRISPY CAPERS & LEMON BUTTER SAUCE🐟 This easy fish dish is the final recipe in the Quick & Easy chapter of my cookbook - a quick and simple way to make succulent sea Bass at home. A little dusting of #glutenfree flour helps the lemon butter sauce to coat the fillets, which only need a few minutes to cook. The crispy capers give a lovely burst of saltiness to the final dish. Has anyone tried this one? What are your sides of choice? I generally go for roasted new potatoes a
486 views
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Facebook
Laura Strange Gluten Free
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Perfectly seared Chilean sea bass, finished in butter and topped with a lemony beurre blanc. Simple, but it eats like a $40 entrée. Ingredients \t•\t1.5 lbs Chilean sea bass \t•\tSalt & black pepper \t•\t2 tablespoons butter (for basting) \t•\t3 cloves garlic, minced \t•\t1 shallot, finely diced \t•\t1/4 cup white wine \t•\t1/3 cup heavy cream \t•\tJuice of 1/2 lemon \t•\t2-4 tablespoons butter (for beurre blanc) \t•\tFresh parsley, finely chopped \t•\tAsparagus, steamed Instructions \t1.\tPat y
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