Sea Bass with Caper Butter Sauce
I don’t think much compliments the taste of sea bass like a garlicy, lemony caper butter sauce. Super salty, perfectly citrusy flavors work really well with the meaty texture of sea bass. Pan seared to a crispy perfection, I think you will find this dish to be more than just another quick easy dinner.
1/2 T Olive oil
1/2 T Butter
2 Sea Bass Filets (skin on)
Salt to taste
Pepper to taste
1 Shallot chopped
2 cloves Garlic
1/2 C. White wine
2 T Capers, drained
1 T butter
1 lemon (zest and juice)
2 T Dill, chopped
I like to bring my food products to room temperature prior to throwing them in a hot pan, so what I did for this treat was put my filets on the counter, salted and peppered, while I chopped my veggies and prepped the other ingredients.
Heat the oil and 1/2 T butter in the pan. Add the fish to the pan, skin side up, and cook until brown (should take about 5 minutes on a medium high heat). Flip and cook another 5 minutes on the other side.
Put the fish to the side and throw in your shallot. Cook about 5 minutes then put your garlic in and sauté and let it cook for about another minute.
Add in your white wine and let it cook down at a simmer. Put your other 1 T butter in the wine mixture and stir until melted. Turn off the heat, add in your capers and dill and give it another stir.
Depending on the thickness of the filet, you may need to cook a few extra minutes on a lower heat (thicker = longer). I served this with my crispy oven fries and sriracha mayo. It was a great combo.