Pan-Seared Chilean Sea Bass with Caramelized Lemon Sauce
Serves 4
Time 30 min
The deep flavor of caramelized lemons is a great match for rich and meaty Chilean sea bass. Pair the dish with sautéed spinach and a quick pilaf for a fantastic meal that you can pull off in well under an hour.
Special Diets:
Ingredients
- 2 lemons, halved, seeds removed
- 4 (6.0-ounce) Chilean sea bass fillets, skin removed
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, finely chopped
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh thyme or oregano
Method
Place a large heavy skillet over medium-high heat.
When very hot, add lemons cut-side down.
Sprinkle fish with salt and pepper.
When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add oil and fish.
Cook until fish is browned and just opaque in the center, about 4 minutes per side, lowering heat if lemons and fish brown too quickly.
Transfer fish to a platter and lemons to a cutting board.
Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute.
Stir in wine and cook for 1 minute.
Squeeze 2 lemon halves through a strainer into the skillet. Remove from heat and swirl in butter. Stir in thyme and pour sauce over fish.
Cut remaining lemon halves into wedges and serve with fish.
Nutritional Info:
Per serving: 250 calories (90 from fat), 10g total fat, 3g saturated fat, 75mg cholesterol, 350mg sodium, 5g carbohydrates (0g dietary fiber, 1g sugar), 32g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 lemons, halved, seeds removed
- 4 (6.0-ounce) Chilean sea bass fillets, skin removed
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, finely chopped
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh thyme or oregano