Pan Seared Sea Bass with Butter Herb Sauce
For The Fish:
- Two filets of sea bass - Olive Oil, 2 table spoons - Butter, 1 tablespoon - Semolina Flour, just enough for coating the fish - Sea Salt, two large pinches - White or Black Pepper, a few good cracks of the mill
The Process: First you’ll want to make sure the fish is very dry. Make sure the skins side is especially dry. Then in a bowl combine the dry ingredients and coat the fish well. In a heavy pan melt the butter add then add the olive oil and bring the pan to a med-high heat. When the oil is warm ad the fish on the skin side first. Cook the fish until the skin is crisp - about 3-4 minutes (for smaller filets adjust the time down). Flip the fish carefully and cook on the other side for 3 minutes. Transfer the fish to a plate.
Using the same pan you used for the fish...
Turn the heat to low...
For The Sauce:
- 2-3 Cloves of Garlic, very thinly sliced or minced if you must - Olive Oil, 3 tablespoons - White Wine, Dry: 2-3 second pour of the bottle into the pan - 1/4 cup+ - Thyme,4 good sprigs, leaves removed - 1 tablespoon - Sage, 6 good sprigs, leaves removed - 1 tablespoon - Hot Pepper Flakes, a small pinch - Lemon, 1/2 large lemon, squeezed - 2 tablespoons+ - Capers, 1 1/2 table spoons, a little extra if you like it extra - Butter, 2 tablespoons, could be more, could also be less. - Sea Salt, pinch to taste - White or Black Pepper, to taste
The Process: Pour the white wine into the pan to deglaze it. Removing all the bits from cooking the fish. Keep cooking until the wine is almost evaporated. Add one tablespoon of butter to the skillet to melt, then add the minced garlic, fresh herbs, pepper flakes (optional) and capers. Saute for about 40 seconds or so. Then turn off the burner and stir in the lemon and the last tablespoon+ of butter. Once mixed well, pour over the fish on a large plater. Do a pinch of finishing salt, a few cracks of pepper and serve.
Enjoy!












