Sea Bass with Pan Sauce

5 mins
Serves 1
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Directions

  1. 1Pat the skin side of the sea bass fillet dry with a kitchen towel.
  2. 2Pat the skin side of the sea bass fillet dry with a kitchen towel.
  3. 3Pat the skin side of the sea bass fillet dry with a kitchen towel.
  4. 4Season the non-skin side of the fillet with salt.
  5. 5Season the non-skin side of the fillet with salt.
  6. 6Season the non-skin side of the fillet with salt.
  7. 7Heat a small amount of oil in a pan on a low-medium heat. Place the fish in the pan skin side down.
  8. 8Heat a small amount of oil in a pan on a low-medium heat. Place the fish in the pan skin side down.
  9. 9Heat a small amount of oil in a pan on a low-medium heat. Place the fish in the pan skin side down.
  10. 10Cook the fish until the edges start to brown and it releases easily from the pan. Flip the fish and cook the other side for about a minute.
  11. 11Cook the fish until the edges start to brown and it releases easily from the pan. Flip the fish and cook the other side for about a minute.
  12. 12Cook the fish until the edges start to brown and it releases easily from the pan. Flip the fish and cook the other side for about a minute.
  13. 13Baste the fish with butter for extra flavor.
  14. 14Baste the fish with butter for extra flavor.
  15. 15Baste the fish with butter for extra flavor.
  16. 16Remove the fish from the pan and set aside to rest.
  17. 17Remove the fish from the pan and set aside to rest.
  18. 18Remove the fish from the pan and set aside to rest.
  19. 19In the same pan, add the remaining butter and melt it.
  20. 20In the same pan, add the remaining butter and melt it.
  21. 21In the same pan, add the remaining butter and melt it.
  22. 22Add the chopped anchovy fillets and cook briefly.
  23. 23Add the chopped anchovy fillets and cook briefly.
  24. 24Add the chopped anchovy fillets and cook briefly.
  25. 25Add the minced garlic, capers and a splash of the caper brine. Cook for about a minute.
  26. 26Add the minced garlic, capers and a splash of the caper brine. Cook for about a minute.
  27. 27Add the minced garlic, capers and a splash of the caper brine. Cook for about a minute.
  28. 28Add the fresh lemon segments and lemon juice and cook for another minute.
  29. 29Add the fresh lemon segments and lemon juice and cook for another minute.
  30. 30Add the fresh lemon segments and lemon juice and cook for another minute.
  31. 31Add the fresh parsley and cook for 30 seconds.
  32. 32Add the fresh parsley and cook for 30 seconds.
  33. 33Add the fresh parsley and cook for 30 seconds.
  34. 34Season the sauce with pepper.
  35. 35Season the sauce with pepper.
  36. 36Season the sauce with pepper.
  37. 37Plate the fish with steamed new potatoes, asparagus, and the pan sauce. Garnish with samphire.
  38. 38Plate the fish with steamed new potatoes, asparagus, and the pan sauce. Garnish with samphire.
  39. 39Plate the fish with steamed new potatoes, asparagus, and the pan sauce. Garnish with samphire.

Ingredients

  • 1 sea bass fillet
  • 1 sea bass fillet
  • 1 sea bass fillet
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 small amount oil
  • 1 small amount oil
  • 1 small amount oil
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • 1 tbsp capers
  • 1 tbsp capers
  • 1 tbsp capers
  • 1 tbsp caper brine
  • 1 tbsp caper brine
  • 1 tbsp caper brine
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 3 anchovy fillets
  • 3 anchovy fillets
  • 3 anchovy fillets
  • 4 fresh lemon
  • 4 fresh lemon
  • 4 fresh lemon
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tbsp fresh parsley
  • 2 tbsp fresh parsley
  • 2 tbsp fresh parsley
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

panfish slicekitchen towelgrater