Pan-Fried Sea Bass With A Lemon & Wine Sauce
Recipe: #25004
October 09, 2016
Categories: Bass, British 5 Ingredients Or Less, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Wine, more
"A simple but packed with flavour fish treat - other firm fish can also be used"
Ingredients
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- 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
Step by Step Method
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
No special items needed.