Pan-Fried Sea Bass With A Lemon & Wine Sauce

2
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"A simple but packed with flavour fish treat - other firm fish can also be used"

Original recipe yields 2 servings
OK
  • FOR LEMON & WINE SAUCE

Nutritional

  • Serving Size: 1 (164.6 g)
  • Calories 204.3
  • Total Fat - 14.2 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 100.3 mg
  • Sodium - 169.7 mg
  • Total Carbohydrate - 2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.5 g
  • Protein - 15.4 g
  • Calcium - 24.2 mg
  • Iron - 1 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0.1 mg

FOR THE FISH


Step 1

Warm 2 serving plates.

Step 2

Season the fish on both sides with salt and pepper.

Step 3

Put a large frying pan on a medium heat; pour sufficient oil to cook the fish into the pan and add the fish, skin side down. Press down with a fish slice to help the skin crisp up.

Step 4

Cook for some 4 minutes or so, lightly shaking the pan every now and then, and turning for the last 20 to 30 seconds or so to finish it off - you want to cook it about 90% of the way through on the skin side.

Step 5

Place on top of whatever veggies you are serving with the dish e.g Broccoli/Leeks.

FOR THE SAUCE


Step 6

Remove the pan from the heat, add the wine, butter and lemon juice, stirring continuously to mix together well with the pan juices.

Step 7

Return the pan to a low medium heat and cook briefly until sauce heated through.

Step 8

Pour into serving bowl and drizzle a little on the plate around the veggie/fish and serve the remainder with the dish.

Tips & Variations


No special items needed.

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