Sea Bass Piccata Recipe

A fan of sea bass? You’ve come to the right place. Today’s sea bass piccata recipe makes a hearty tasty main that is bound to impress.

In just around 30 minutes, you’ll have melt-in-the-mouth sea bass fillets cooked in a zesty buttery sauce, served alongside creamy mashed potato and fresh avocado salad for a burst of color and flavor.

Is Sea Bass Piccata Healthy?

Yes, it is.

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First of all, sea bass is a great source of protein and is packed with essential vitamins and minerals, such as vitamin D and potassium. Healthline has also listed this popular fish as one of the 12 healthiest fish to consume.

And thanks to the avocado and cherry tomatoes in the side salad, our dish is wonderfully rich in vitamins A and C.

Moreover, we have taken into consideration the amount of each ingredient to make sure the indexes follow the USDA Dietary Guidelines 2015-2020. Specifically, our dish has around 500 calories, 500 mg sodium, and less than 7 g saturated fats.

Main Ingredients

• The Sea Bass

Sea bass is known for its firm white flesh and mildly sweet flavor. It has a wonderfully light taste and is not fishy at all, which makes it so easy to enjoy, even for those who are picky about fish.

For this recipe, we evenly coat skin-on boneless fillets in flour then fry them up before adding them to the piccata sauce.

Coating them with flour makes cooking a lot easier, especially for fish with a delicate texture. This step also helps the skin to crisp up and adds a nice golden-brown color to the fillets, while locking in the moisture.

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• The Piccata Sauce

The piccata sauce with its tart taste from capers and lemon juice works wonders for the fish, making the flesh more juicy and tender while lifting the senses with a delightful aroma from butter and white wine. A pinch of salt to season and some ground black pepper to add extra pungency.

• The Mashed Potato

Buttery and creamy mashed potato with its smooth texture beautifully complements our sea bass piccata.

• The Salad

We tossed fresh cherry tomatoes and creamy avocado in lime juice, cilantro, salt, pepper, and garlic for a burst of flavors and textures. This makes an awesome bright-tasting salad to serve with the sea bass.

How to Store and Reheat

You can store leftover sea bass piccata in an airtight container and keep it refrigerated for up to 2 days. For the mashed potato, if separated from the dish it should keep well in the fridge for up to 4 days, while it’s best to consume the salad within 24 hours. The mashed potato should also stay good in the freezer for around a month.

To reheat, you can microwave the sea bass piccata and the mashed potato at high heat for 1 minute. Frozen mashed potato requires 2 minutes at medium heat.

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What to Serve with

Here are some recommendations for delicious dishes to pair with our sea bass piccata:

• Salad Mix Recipe
• Spring Salad Recipe
• Lettuce Salad Recipe
• Lyonnaise Salad Recipe
• Kale Salad Recipe

How to Make Sea Bass Piccata

5 from 1 vote

Today's sea bass piccata recipe has tender sea bass fillets cooked in a delicious tart sauce made of white wine, butter, lemon juice, and caper. Serve with creamy mashed potato and a refreshing avocado and tomato salad for a bright and refreshing taste!

- by Tuyet Pham, Luna Regina, 2022-10-14

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• cook TIME 30 mins
• prep TIME 7 mins
• total TIME 37 mins

• COURSE Main Course
• CUISINE American
• SERVINGS
  4

  servings
• CALORIES 492 kcal

INGREDIENTS

1x2x3x

• 18 oz skin-on boneless sea bass fillets
• 22 oz potato (cubed)
• 10 oz avocado (cubed)
• 6 oz cherry tomato (quartered)
• 0.75 oz brined caper (canned)
• 3 fl oz white wine
• 2 tbsp lemon juice
• 1 tbsp all-purpose flour
• 1 tbsp garlic (minced)
• 2 tbsp parsley (chopped)
• 2 tbsp unsalted butter
• 2 tbsp cilantro (chopped)
• 1/2 tsp ground black pepper (divided)
• 1/2 tsp salt (divided)
• 1 1/2 tbsp olive oil
• 2 oz lemon slice
• 2 fl oz water

INSTRUCTIONS

Image instructions

Prep:

1

Get the leftover bones out of the sea bass: There is no need to wash the fillets if you purchase them in a package. Just touch the flesh to see if there are any tiny leftover bones, then use a tweezer to pluck them out.

2

Cut the potato into cubes: (Peel off the skin), cut the potato into thick slices, cut these slices into fingers, and cut the fingers into cubes.

3

Cut the avocado into cubes: Run a knife around an avocado, lengthwise, and twist two halves to open the fruit. Tap the knife into the seed and pull out. Peel the skin of each half away, lay the halves on the cutting board, and cut them into 1-inch chunks.

4

Quarter the cherry tomato: Slice to remove the stem, half each cherry tomato lengthwise, and cut each half into halves again.

5

Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.

6

Finely chop the cilantro.

7

Finely chop the parsley.

Cook:

1

Microwave the potato: Microwave 22 oz potato for 12 minutes.

2

Make the salad: While waiting for the potato, add 10 oz avocado, 1 tbsp garlic, 6 oz cherry tomato, 1 tbsp lime juice, 2 tbsp cilantro, 1/4 tsp salt, and 1/4 tsp ground black pepper to a medium bowl. Gently stir to combine.

3

Mash the potato: Add the microwaved potato to a strainer and place it in a bowl of a similar size. Use a spoon or spatula to mash the potato until you get a smooth creamy consistency.

4

Coat the sea bass with flour: Evenly coat both sides of 18 oz of skin-on boneless sea bass fillets with 1 tbsp all-purpose flour.

5

Fry the sea bass: In a skillet with 1 1/2 tbsp olive oil over medium heat, place the sea bass skin-side down and cook for about 3 minutes, then flip the sides and cook for another 4 minutes. Remove from the heat and transfer to a plate.

6

Make the piccata sauce: In the same skillet, add 3 fl oz white wine and stir for 30 seconds. Then, add 1/4 tsp pepper, 1 tbsp lemon juice, 2 tbsp butter, 1/4 tsp salt, and 2 fl oz water. Stir well and place the sea bass fillets back in flesh-side down. Cook for 2 minutes over low heat.

7

Garnish and serve: Serve the piccata sea bass with the mashed potato and the salad. Sprinkle chopped parsley on top and 2 oz lemon sliced before serving.

NUTRITION

Nutrition Facts

How to Make Sea Bass Piccata

Amount Per Serving (1 serving)

Calories 492Calories from Fat 224

% Daily Value*

Fat 24.9g

38%

Saturated Fat 6.6g

41%

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 117mg

39%

Sodium 539mg

23%

Potassium 1466mg

42%

Carbohydrate 38g

13%

Fiber 9g

38%

Sugar 5g

6%

Protein 28g

56%

Vitamin A 532IU

11%

Vitamin C 37mg

45%

Calcium 62mg

6%

Iron 3mg

17%

* Percent Daily Values are based on a 2000 calorie diet.

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