If you find sea bass to be strong-flavored, remove the pan drippings from the skillet before making the sauce for a milder final product. The wine-butter sauce is a good complement to the dish, especially with caramelized lemon notes.

Barton Seaver
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 fillet, 1 lemon wedge, and 1 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fillets with pepper and 3/4 teaspoon salt; let stand 20 minutes.

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  • Heat a large nonstick skillet over medium-high. Add lemons, cut sides down, and cook until lightly charred, about 5 minutes. Add olive oil, and place fillets, skin sides down, in skillet with lemon. Cook, undisturbed, until sides of skin begin to brown and fish is almost fully opaque, 5 to 7 minutes.

  • When the fillets appear to be approximately 90% cooked through, gently shake skillet. When cooked with patience, the fish will release itself from the pan, allowing you to flip the fillets without sticking. Flip fillets, and cook 1 minute. Transfer fish and lemons to plates. Cut each lemon half into 2 wedges. Wipe skillet clean.

  • Reduce heat to medium-low, and add wine, remaining 1/4 teaspoon salt, and butter. As butter melts, whisk to emulsify mixture. Spoon sauce over fillets. Sprinkle with parsley, and serve with a charred lemon wedge.

Nutrition Facts

290 calories; fat 19g; saturated fat 6g; protein 26g; carbohydrates 3g; fiber 1g; sodium 581mg.
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