Pan-Seared Sea Bass (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Salt and a dash of freshly cracked pepper
02 -
4 pieces of Chilean sea bass, each about 6 ounces
03 -
Half a cup of unsalted butter, split up
→ Sauce Ingredients
04 -
1 tablespoon of freshly minced parsley
05 -
1 tablespoon of fresh-squeezed lemon juice
06 -
1/4 cup of chicken broth
07 -
1/4 cup of dry white wine
08 -
1 tablespoon of minced shallots
09 -
1 tablespoon of minced garlic cloves
# Instructions:
01 -
Make sure the fillets are dry using a paper towel, then sprinkle them with salt and pepper to taste.
02 -
In a large skillet, melt 2 tablespoons of butter, and cook the fillets on each side for 4-5 minutes until golden brown. Take them out of the pan when done.
03 -
On medium heat, sauté the shallots and garlic in the leftover butter. Pour in the white wine and chicken broth, letting it cook for a couple of minutes.
04 -
Mix in the lemon juice and parsley. Place the cooked fish back in the pan, covering them with the sauce before serving.
# Notes:
01 -
Pick fish that smells fresh and has a firm texture
02 -
To get crispy golden fish, pat it completely dry first
03 -
Heat butter gently, so it doesn’t burn