Mold Detox Friendly Pan-Seared Sea Bass with Lemon Herb Sauce
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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