- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1.5 lbs. sea bass fillets
- 1/4 cup plain flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic chopped
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- juice of one lemon
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh parsley chopped
- lemon wedges for serving
METHOD
- Pat the fish dry with a paper towelIn a shallow dish, mix together the flour , salt , and black pepper
.
2. Dredge each piece of fish in the flour mixture, coating the entire surface, and shake off any excess. in a large nonstick pan , melt 1 tablespoon of the butter over medium high heat and add the olive oil
.
3. Cook
the fish t for 3-4 minutes on each side, until golden brown and fully cooked. Try not to move the fish too much, especially if you are using a pan that isn’t nonstick, otherwise the fish may be more likely to stick to the bottom and not get browned as nicely.Remove fish from pan onto a plate. Remove fish from the skillet to a plate.
4. Turn down the heat to low. Add the white wine to the pan to deglaze, stirring up any browned bits. Continue heating until almost all the wine has evaporated.
Add one more tablespoon of butter to the pan. Once it’s melted, add the chopped garlic and fresh herbs to the pan and sauté until fragrant, about 30 seconds.
%.. Add the chicken stock and bring to a simmer. If sauce seems very thin, continue simmering until reduced and thicker to your liking.
Turn off heat and stir in remaining 1 tablespoon butter and lemon juice . Taste and adjust seasoning if necessary.
Serve sauce on top of
