6 ounces, weight (to 7 Ounces) Piece Of Sea Bass, With Or Without The Skin On
3 Tablespoons Butter
1 whole Medium-sized Shallot, Minced
1 whole Lemon, Zest And Juice
3 Tablespoons Canola Oil
Kosher Salt And Fresh Ground Pepper, to taste
Instructions
Preheat the oven to 375 degrees. Season both
sides of the fish generously with salt and
pepper.
Heat canola oil in a medium-sized oven-safe pan
over high heat for a few minutes to let the oil
get nice and hot.
Once the oil has heated up for a couple of
minutes, drop the sea bass into place and let
it sit there untouched for two minutes. (Don’t
overcrowd the pan, as this will kill our
ability to create a tasty crust on the fish.)
Sear over high heat for 2 minutes, then
transfer the pan into the 375-degree oven
WITHOUT FLIPPING THE FISH OVER. Set the timer
to 8 minutes.
Meanwhile, begin making the lemon shallot
butter sauce. Melting the butter over a medium-
high heat. Add in the minced shallot and lemon
zest. Cook over medium-high heat for a couple
of minutes.
When the shallots have become a little softer,
squeeze in the juice of 1 lemon. Whisk together
and reduce the heat to medium until you’ve got
an incredible-smelling sauce. (Skipping the
shallots in this process will make a super-
simple lemon butter sauce.)
Once the fish has been in the oven for 8
minutes, remove it and let it rest for a moment
before serving. Take this time to remove the
pin bones if your butcher didn’t do it for you.
This exact method will work well with halibut,
salmon, or any other thick fish. Great results
every time.
Originally Submitted
1/2/2017
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