Seared Sea Bass With Garlic Sauce

Name: Seared Sea Bass With Garlic Sauce
Yield: 4 servings (serving size: 3 ounces fish)
Ingredients: 1 (1-pound) sea bass fillet (about 2 inches thick); 2 teaspoons vegetable oil; ¼ cup water; ¼ cup dry vermouth; ¼ teaspoon salt; ¼ teaspoon pepper; 4 garlic cloves, minced; 2 tablespoons chopped fresh parsley; Lemon wedges

6 Ratings
6 Reviews

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.

By Greg Patent

Recipe by Cooking Light April 1995

Gallery

Credit: Lee Isaacs; Styling: Cindy Manning Barr

Recipe Summary

Yield:

4 servings (serving size: 3 ounces fish)

Nutrition Info

Ingredients

1 (1-pound) sea bass fillet (about 2 inches thick)
2 teaspoons vegetable oil
¼ cup water
¼ cup dry vermouth
¼ teaspoon salt
¼ teaspoon pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
Lemon wedges

Directions

Step 1
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.

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Step 2
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.

Nutrition Facts

Per Serving:

156 calories; calories from fat 38%; fat 6.5g; saturated fat 1.3g; mono fat 2.3g; poly fat 2.3g; protein 21.7g; carbohydrates 1.4g; fiber 0.2g; cholesterol 77mg; iron 2mg; sodium 229mg; calcium 101mg.

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AnyaWhite

01/22/2015

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!

sonoma1

02/20/2014

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.

JeannieRob

03/07/2013

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.

PKcookin

12/03/2012

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.

Belladonna714

04/30/2011

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.

marismom

03/09/2009

My husband and I loved this easy, delicious dish. I'm considering serving it next time we have dinner guests.

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