Pan fried sea bass recipe

Pan fried sea bass recipe

Tender sea bass with a sauce of banana shallots, cream and herbs - perfect for a dinner party or a romantic dinner for two


Ingredients

  • 4 Fillets sea bass
  • 1 tbsp Plain flour
  • 2 tbsp Olive oil
  • 150 g Unsalted butter
  • 200 g Banana shallots, peeled and finely diced
  • 1 Sprig thyme
  • 1 Bay leaf
  • 250 ml White wine
  • 100 ml White wine vinegar
  • 100 ml Double cream
  • 50 ml Lemon juice
  • 1 tbsp Chopped fresh chives
  • 1 tbsp Chopped fresh chervil
  • 4 Fillets sea bass
  • 1 tbsp Plain flour
  • 2 tbsp Olive oil
  • 5.3 oz Unsalted butter
  • 7.1 oz Banana shallots, peeled and finely diced
  • 1 Sprig thyme
  • 1 Bay leaf
  • 8.8 fl oz White wine
  • 3.5 fl oz White wine vinegar
  • 3.5 fl oz Double cream
  • 1.8 fl oz Lemon juice
  • 1 tbsp Chopped fresh chives
  • 1 tbsp Chopped fresh chervil
  • 4 Fillets sea bass
  • 1 tbsp Plain flour
  • 2 tbsp Olive oil
  • 5.3 oz Unsalted butter
  • 7.1 oz Banana shallots, peeled and finely diced
  • 1 Sprig thyme
  • 1 Bay leaf
  • 1.1 cups White wine
  • 0.4 cup White wine vinegar
  • 0.4 cup Double cream
  • 0.2 cup Lemon juice
  • 1 tbsp Chopped fresh chives
  • 1 tbsp Chopped fresh chervil

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. First, make the sauce. Heat 20g of the butter in a saucepan over a low heat and add the shallots, thyme, bay leaf, 2g of salt and 12 turns of a black pepper mill. Cook for 2 minutes, until softened.
  2. Add the white wine and white wine vinegar and simmer until reduced by two thirds. Add the cream and simmer until reduced by half.
  3. Whisk in the remaining butter, then add the lemon juice and check the seasoning. Remove the thyme sprig and bay leaf, then stir in the fresh herbs. Keep warm
  4. 4. Heat the olive oil in a non-stick frying pan. Dust the fish with the flour, shaking off any excess. Season with salt and pepper and add to the hot pan, skin side up. Cook for 2 minutes, then turn the fish over and cook for a further 2 minutes. Serve with the sauce, some new potatoes and steamed green beans.

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