|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 59g||75%|
|Saturated Fat 35g||173%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||2%|
|Total Sugars 6g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fillets of black sea bass are enhanced with a simple lemon-herb butter in this quick and easy seafood recipe. It adds a tangy, herbal taste that forms its own sauce as it melts over the lightly battered fish, creating a fresh weeknight dinner.
Prepping the fish for this recipe is simple: soak the fillets in milk for a few minutes, then dredge it in seasoned flour. It's best when sautéed in clarified butter, which won't smoke or burn at a higher cooking temperature. Making clarified butter at home is simple, and having it around can really step up your culinary game. For the lemon-herb butter, use something like a maitre d'hotel butter recipe, or try other flavors of clarified butter.
Serve the sautéed bass with brightly-flavored side dishes. Ratatouille, risotto, and roasted herb potatoes are fabulous with firm white fish, and you can't go wrong with a seasonal green salad.
4 (4-ounce) fillets black sea bass
1 cup milk
1/4 cup flour
Kosher salt, to taste
Ground white pepper, to taste
4 tablespoons clarified butter
4 tablespoons lemon-herb butter
Gather the ingredients.
Soak the fillets in milk for a few minutes, then remove and fully drain them. If they're too wet when you dredge them in the next step, they may become too cake-y.
Spread the flour in a shallow glass baking dish and mix in the salt and pepper.
In a nonstick sauté pan, heat a tablespoon of clarified butter over a medium-high heat.
Dredge the fillets in the flour, tapping them gently to knock off any excess flour.
Place the fillets in the hot pan, with the flesh side down. Sauté for a minute or two or until browned. Then gently turn them with a fish spatula, making sure not to break the fillets. Brown this other side - about 1 to 2 minutes.
Transfer from the pan to a hot plate, two fillets per portion. Top each portion with a slice of herb butter and serve right away.
- This recipe uses black sea bass, but you can substitute striped bass, or any lean fish, such as snapper, tilapia or sole.
- For a quick alternative to clarified butter, you can sauté the fillets in unsalted butter. Use six tablespoons (2 1/2 ounces, or 3/4 stick) and melt it but be sure to keep the heat in check so it doesn't burn or smoke.
- Rather than the lemon-herb butter, try this recipe with anchovy butter, shallot butter, or garlic butter.