The lemon sea bass fillets are a tasty main course, perfect for an everyday dinner or with friends and family. A variation of the Mediterranean sole recipe, equally simple and quick to prepare.
For today’s recipe, however, I used sea bass fillets that I seared in a pan with a little butter and oil. I flavored this delicious dish with lemon juice, which gives a very pleasant and citrusy taste.
As an alternative to pan cooking, you can prepare this recipe in the oven, adding a few slices of lemon. A simple and delicious main course that will surely be liked by both adults and children. Of course, for greater safety, I recommend removing the bones before cooking, or have your trusted fishmonger do it. Curious to find out how to prepare them? I’ll leave the recipe below, because the lemon sea bass fillets will be ready in a click!
If you are interested in other fish main courses, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 142.52 (Kcal)
- Carbohydrates 1.75 (g) of which sugars 0.65 (g)
- Proteins 10.57 (g)
- Fat 8.63 (g) of which saturated 3.53 (g)of which unsaturated 2.10 (g)
- Fibers 0.13 (g)
- Sodium 857.45 (mg)
Indicative values for a portion of 78 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 fillets sea bass
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 cup white wine
- lemon juice
- all-purpose flour (to taste)
- salt (to taste)
- pepper (to taste)
- chopped parsley (to taste)
Tools
- Pan
- Cutting Board
- Knife
- Juicer
Steps
First, with the help of tweezers, remove the bones from the fillets. Then rinse them very well under water and pat them dry with paper towels.
Put some flour on a plate and flour the fillets on both sides, ensuring the flour adheres well to the entire surface of the fish. Then melt the butter in a non-stick pan. Also add the oil and then the fillets, placing them skinless side down.
Sear the fish for one minute over high heat on both sides and deglaze with the white wine. Let the alcohol evaporate and season with salt and pepper. Squeeze the juice of one lemon and pour it into the pan. Let the fish cook for another 4 minutes over low heat. Then increase the heat and let the sauce thicken.
Once cooked, add chopped parsley. The pan-seared lemon sea bass fillets are ready to be served.
Storage and Tips for Lemon Sea Bass Fillets
The pan-seared lemon sea bass is best enjoyed immediately after cooking.
FAQs for Lemon Sea Bass Fillets
Can I use another type of fish?
Yes, you can replace the sea bass with sole or sea bream fillets.
