Sea Bass Sauté Recipe

Cooking Instructions

1. 1

   Prepare the Spinach

   In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for 30 seconds until fragrant.

2. 2

   Add the fresh spinach to the skillet, sprinkle with salt and pepper, and cook until wilted, about 3-4 minutes. Remove from heat and set aside.

3. 3

   Sauté the Sea Bass

   In the same skillet, add a little more olive oil if needed and heat over medium-high heat.

4. 4

   Season the sea bass fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy.

5. 5

   Flip the fillets and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove from skillet and keep warm.

6. 6

   Make the Beurre Blanc

   In a small saucepan, combine white wine and lemon juice. Bring to a simmer over medium heat and reduce by half.

7. 7

   Remove from heat and whisk in the cold butter cubes, a few at a time, until the sauce is creamy and emulsified. Season with salt to taste.

8. 8

   Serve

   To serve, place a portion of wilted spinach on each plate, top with a sea bass fillet, and drizzle with lemon white wine beurre blanc.