Pan-fried fillet of sea bass with a butter sauce

Pan-fried fillet of sea bass with a butter sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
80g butter
4 sea bass fillets, skin on
1 teaspoon lemon juice
1 teaspoon water
salt
ground white pepper

Method

  1. Melt 20 g of the butter in a frying pan and pan-fry the sea bass fillets until just cooked. Lift out onto a warmed plate and keep warm.
  2. Lightly wipe out the pan with kitchen paper and melt the remaining butter in it. When foaming, add the lemon juice and water. Taste the sauce, season with salt and pepper and serve with the fish.

Variations

  • Herb butter pan sauce: Stir 2 teaspoons chopped herbs through the finished sauce before serving. Choose soft herbs such as parsley, chives, dill, tarragon or chervil.

    Beurre noisette sauce: Follow the main recipe, but allow the butter to become beurre noisette before adding the lemon juice and water. You can also add 1 tablespoon chopped, rinsed capers and/or 1 tablespoon chopped herbs. If adding capers, reduce the amount of lemon juice and salt added to the sauce.
Tags:
Leiths School of food and wine
cookery course
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