Sea Bass Recipe
Pan seared with a lemon caper and white wine sauce, served with mille-feuille potatoes and seasonal vegetables
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Ingredients
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Sea Bass and Sauce
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 375°F (190°C). Thinly slice the potatoes using a mandoline or sharp knife. Arrange the potato slices in a single layer on a baking sheet, slightly overlapping them to create a mille-feuille effect. Drizzle with olive oil, and season with salt and pepper. Bake for 30-35 minutes until golden and crispy.
- 2
Sear the Sea Bass
Heat olive oil in a large skillet over medium-high heat. Season the sea bass fillets with salt and pepper. Once the oil is hot, add the fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then gently flip and cook for an additional 3-4 minutes until cooked through. Remove the fillets and set aside.
- 3
Make the Sauce
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine and bring to a simmer, scraping up any brown bits from the pan. Add lemon juice and capers, and let the sauce reduce for about 3-4 minutes. Stir in the butter until melted and well combined.
- 4
