Pan Seared Sea Bass Recipe

Cooking Instructions

1. 1

   Prepare the Lobster Buerre Blanc

   In a saucepan, melt 2 tablespoons of butter and sauté the shallots until translucent. Add the white wine and reduce by half. Stir in the heavy cream, then whisk in the remaining butter until smooth. Fold in the lobster meat and keep warm.

2. 2

   Prepare the Mashed Potatoes

   Boil the potatoes in salted water until tender. Drain and mash with a fork or potato masher. Add butter, salt and pepper to taste, and mix until creamy.

3. 3

   Sear the Sea Bass

   Season the sea bass fillets with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Place the fillets skin-side down and sear for about 4-5 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through.

4. 4

   Plate the Dish

   On each plate, place a serving of mashed potatoes, top with the seared sea bass, and drizzle with lobster buerre blanc. Add a handful of fresh arugula on the side, drizzled with balsamic vinegar.