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.
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.
Ingredients for Sea Bass Piccata
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.
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.
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.
What to Serve with Sea Bass Piccata
Here are some recommendations for delicious dishes to pair with our sea bass piccata:
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!
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.
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.
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.
Quarter the cherry tomato: Slice to remove the stem, half each cherry tomato lengthwise, and cut each half into halves again.
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.
Finely chop the cilantro.
Finely chop the parsley.
Microwave the potato: Microwave 22 oz potato for 12 minutes.
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.
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.
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.
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.
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.
Garnish and serve: Serve the piccata sea bass with the mashed potato and the salad. Sprinkle chopped parsley on top before serving.
How to Make Sea Bass Piccata
Amount Per Serving (1 serving)
Calories 492Calories from Fat 224
% Daily Value*
Saturated Fat 6.6g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Vitamin A 532IU
Vitamin C 37mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
I made this sea bass piccata and it came out soooo tasty! Just enough sauce to make it flavorful without overdoing it - a great balance of acidity with just a hint of sweetness.