Pan fried sea bass with lemon and chive sauce
Create a light and delicious starter for your guests with our sea bass filet recipe. The citrus and chive sauce with double cream gives the pan fried fish a tangy taste. Ideal for a summer menu.
Ingredients
For the Fish:
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Sea bass 851.0 g
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Salt 2.0 g
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Ground black pepper 2.0 g
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Rapeseed oil 75.0 ml
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Butter 75.0 g
To Serve the Dish:
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Rocket 300.0 g
Preparation
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For the Fish:
- Season the fish with the salt and pepper.
- Add the oil to a non-stick pan and heat.
- Pan fry the Sea Bass skin side down first and then turn the fish when the skin is golden finish it cooking with a small amount of butter.
- Remove the fish from the pan, reserve.
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For the Sauce:
- Add the butter to the pan you have just cooked the fish in and then sauté the shallots until they are soft.
- Add the white wine and reduce by 1/2, once the wine is reduced, add the cream and allow the sauce to simmer until desired consistency is reached.
- Add the chopped chives and lemon juice to the sauce and season to taste.
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To Serve the Dish:
- Place a small ball of rocket in the center of the plate, lay the fish over it and then spoon the sauce around the plate, serve immediately.
