How to Make Lemon Butter Sea Bass
- cook TIME 23 mins
- prep TIME 7 mins
- total TIME 30 mins
Ingredients (14)
- 26 oz skin-on boneless sea bass fillets
- 24 oz potatoes peeled, cubed
- 10 oz green beans tips trimmed
- 2 oz lemon sliced
- 1 tbsp olive oil
- 3 tbsp unsalted butter melted
- 2 tbsp heavy cream
- 4 fl oz white wine
- 1 tbsp lemon juice
- 1 tsp all-purpose flour
- 2 tbsp parsley finely chopped
- 0.5 oz shallot minced
- 3/4 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
PREP:
Gently run your fingertips along the length of your fillets to check for pin bones. Remove them with a pair of fishbone tweezers.
Rinse potatoes under running water, then peel off and discard the skin. Chop them into bite-sized cubes.
Wash the green beans with cool water, then trim off the tips.
Cut the lemon in half, crosswise, then slice them into thin slices. Continue to divide those slices in half (half-moon shape).
Place the parsley bunch on a cutting board and slice off the long stems. Chop them finely.
Peel and mince shallot.
COOK:
Cook the potatoes: Add 24 oz peeled, cubed potatoes in a microwave-safe bowl and microwave for 12 minutes.
Stir-fry the sea bass: Place a frying pan over medium heat, then add 1 tbsp olive oil. Place 26 oz sea bass fillets skin-side down and pan-sear for 7 minutes. Flip to the other side and cook for another 3 minutes. While cooking, season both sides of the fillets evenly with 1/4 tsp salt and 1/2 tsp pepper.
Sauté the green beans: After removing the fillets from the heat, stir-fry 10 oz green beans in the same pan for 3 minutes. Put them aside on a plate.
Mash the potatoes: Pass the cooked potatoes through a fine mesh strainer over a glass bowl.
Combine the sauce: Pour 4 fl oz white wine and 0.5 oz minced shallot into a pan. Stir occasionally for 2 minutes. Continue adding 1 tsp all-purpose flour, 3 tbsp unsalted butter, 2 tbsp heavy cream, 1 tbsp lemon juice, and 1/2 tsp salt. Whisk for another 2 minutes.
Garnish and serve: Transfer your desired portion of mashed potatoes and green beans to a platter. Place your fillet on top of the mashed potatoes, then sprinkle on some parsley. Drizzle the lemon butter sauce all over and enjoy.
