4 (6 oz) sea bass or other firm white fish fillets (3/4 inch thick)
2 T chopped fresh parsley
Instructions
Boil wine and shallots in small saucepan over high heat until liquid
is reduced to 2 T, about 9 minutes. Remove from heat. Stir in
lemon juice and peel. Add 12 T of butter, 1 piece at at time,
whisking just until butter melts. Season with salt and pepper.
Meanwhile, melt 1 T butter in heavy skillet over medium-high heat.
Season fish with salt and pepper. Add to skillet. Saute until golden
and cooked through, about 4 minutes per side. Transfer fish to
plates, spoon sauce over, and sprinkle with parsley.
Originally Submitted
1/10/2011
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