The fish cooks up quick in this seared sea bass dish and the garlic sauce is easy and a great complement. Serve with potatoes and spinach and garnish with fresh lemon slices for a dinner worthy of a special occasion.
Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley. Serve with lemon.
Turn the fish after one minute. I pour sherry over the fish, sprinkle with salt, pepper and dry parsley. Then cover it with garlic. Cook covered for 5-7 minutes. Squeeze lemon when the fish is plated. Simply delicious!
Excellent. Fast and easy. Used Corvina Seabass and they were thin enough I did not have to cut. Pan seared on both sides before adding liquid, garlic, pepper. Did not need salt. Cooked 4 minutes. Added a tiny bit of Arrowroot to thicken sauce a bit more. Served with artichokes and brown/wild rice mixture. Next time will be vegetables and the same rice. One of the best Cooking Light recipes I have made.
We love sea bass and I was looking for a new way to prepare it......Wow is this wonderful. Followed the recipe except used white wine vinegar instead of Vermouth since I didn't have any. Fixed pasta shells with garlic sautéed vegetables and a salad. Perfect!!! One thing I'll do next time is double the liquid for more sauce.....yummy! I would definitely make this for a special occasion.
These were super good. I didn't cut fish in half so the bigger pieces took longer to cook. Next time I will divide. I did roasted parsnips & carrots for a side. The parsnips were good with the fish but this sauce needs something to sop it up in addition to the fish. I would do parsnip Purée or maybe polenta.
Great simple sea bass recipe! I pan seared the fish using Wegmans searing flour and finished it in the oven. While the fish was in the oven, I heated the sauce on the stove, added a little cornstarch to thicken it up a bit, then topped the fish once plated. I served this with roasted asiago fennel. I would make this again for sure.