Sea Bass & Orzo Recipe
Pan sautéed seabass on a bed of garlic parmesan orzo pasta with sautéed baby spinach, asparagus, and carrots finished with a lemon caper beurre blanc
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Ingredients
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Sea Bass
Orzo Pasta
Vegetables
Lemon Caper Beurre Blanc
Method
Prepare the Sea Bass
- 1
Season the Sea Bass
Pat the sea bass fillets dry with a paper towel. Season both sides with salt and black pepper.
- 2
Sauté the Sea Bass
In a large skillet, heat olive oil over medium-high heat. Place the sea bass fillets in the skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and keep warm.
Cook the Orzo Pasta
- 3
Boil the Broth
In a medium saucepan, bring the chicken or vegetable broth to a boil over high heat.
- 4
Cook the Orzo
Add the orzo pasta to the boiling broth. Cook for 8-10 minutes or until al dente, stirring occasionally.
- 5
- 6
Combine Orzo and Garlic
Drain the orzo and add it to the pan with garlic. Stir in grated Parmesan cheese and mix well. Keep warm.
Sauté the Vegetables
- 7
Prepare the Lemon Caper Beurre Blanc
- 8
Sauté Shallots
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add minced shallots and sauté until translucent, about 2 minutes.
- 9
Add Wine and Reduce
Pour in the white wine and bring to a simmer. Let it reduce by half, about 5 minutes.
- 10
Finish the Sauce
Reduce the heat to low and slowly whisk in the remaining butter, one tablespoon at a time, until fully incorporated. Add lemon juice, capers, salt, and pepper to taste. Keep warm.
