Pan Fried Sea Bass With A Lemon And Wine Sauce
From DonSpain 8 years agoIngredients
- Sunflower Oil - sufficient only to cook the fish shopping list
- 2 x 180g/6oz Fillets Sea Bass - deboned but skin on shopping list
- Salt and freshly ground black pepper shopping list
- LEMON AND WINE SAUCE shopping list
- 100ml/6tbsp Dry White Wine shopping list
- 45ml/3tbsp Lemon Juice shopping list
- Fresh Lemon Zest - to taste shopping list
- 30g/1oz butter shopping list
How to make it
- FISH
- Warm 2 serving plates;
- Season the fish on both sides with salt and pepper;
- Put a large frying pan on a medium heat;
- Pour sufficient oil to cook the fish into the pan and add the fish, skin side down;
- Press down with a fish slice to help the skin crisp up;
- Cook for some 4 minutes or so, jiggling the pan every now and then, and turning for the last 20 to 30 seconds or so to finish it off - you want to cook it about 90% of the way through on the skin side;
- Place on top of whatever veggies you are serving with the dish e.g Broccoli/Leeks’
- SAUCE
- Remove the pan from the heat, add the wine, butter, lemon juice and Zest to taste, stirring continuously to mix together well with the pan juices;
- Return the pan to a low medium heat and cook briefly until sauce heated through and thickens a Little to consistency required;
- Pour into serving bowl and drizzle a little on the plate around the veggie/fish and serve the remainder with the dish.
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