Lemon Seabass Recipe
A delicate, pan-seared sea bass, perfectly cooked and drizzled with a lemon-butter sauce. Served atop a bed of tender sautéed spinach.
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Ingredients
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Fish
Lemon Butter Sauce
Sautéed Spinach
Method
Preparing the Fish
- 1
Season the Fish
Pat the sea bass fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Pan-Sear the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, place the sea bass fillets in the skillet, skin side down. Cook for 4-5 minutes until the skin is crispy and the fish is cooked halfway up the sides. Flip the fillets and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.
Making the Lemon Butter Sauce
- 3
Melt the Butter
In the same skillet used for the fish, reduce the heat to medium. Add the 4 tablespoons of unsalted butter and allow it to melt.
- 4
Sautéing the Spinach
- 5
Heat Olive Oil
In a separate skillet, heat 1 tablespoon of olive oil over medium heat.
- 6
Cook Spinach
Add the fresh spinach to the skillet and season with salt and black pepper. Sauté for about 2-3 minutes until wilted, stirring frequently. Remove from heat.
