High Fructose Corn Syrup Free Pan-Seared Sea Bass with Lemon Herb Sauce
Total time30 min
Prep time10 min
Cook time20 min
4.5(17)
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Learn more →Ingredients
4 servings
For the fish
- 4 sea bass fillets (6 oz each), skin-on
- 2 tbsp extra virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
For the sauce
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp low-sodium chicken broth
- 1 small shallot, finely minced
- 4 tbsp unsalted grass-fed butter, cut into ½-inch cubes, cold
- 1 tsp lemon zest
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the sea bass fillets thoroughly dry with paper towels, then season both sides with the sea salt and black pepper.
- 2
Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.
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