Imported from Instagram

Sea Bass with Dirty Meunière Pan Sauce

Name: Sea Bass with Dirty Meunière Pan Sauce
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 servings
Cuisine: French
Ingredients: 1 Sea bass fillet, skin-on (Fresh; amount not stated); Salt (For seasoning the non-skin side; amount to taste); Neutral cooking oil (A little, for the pan); 3 tbsp Butter (Divided; baste the fish with half, then use the remainder for the sauce); 1 tbsp Capers; 1 tbsp Caper brine (The method describes adding a splash); 1 Garlic (Clove, minced); 3 Anchovy fillets (Chopped); 5 pieces Fresh lemon (Use 4–6 pieces; segments/supremes); 2 tsp Lemon juice; 2 tbsp Fresh parsley (Chopped); Black pepper (Season to taste)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

Pan-fried sea bass with crisp skin, finished in a buttery, briny sauce of anchovies, capers, lemon, garlic, and parsley. The sauce is intentionally loose rather than smooth and emulsified.

1 servings13 minFrench

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Ingredients

1 Sea bass fillet, skin-on (Fresh; amount not stated)
Salt (For seasoning the non-skin side; amount to taste)
Neutral cooking oil (A little, for the pan)
3 tbsp Butter (Divided; baste the fish with half, then use the remainder for the sauce)
1 tbsp Capers
1 tbsp Caper brine (The method describes adding a splash)
1 Garlic (Clove, minced)
3 Anchovy fillets (Chopped)
5 pieces Fresh lemon (Use 4–6 pieces; segments/supremes)
2 tsp Lemon juice
2 tbsp Fresh parsley (Chopped)
Black pepper (Season to taste)

Steps

1
Pat the sea bass skin thoroughly dry with a kitchen towel. Season the non-skin side with salt.
2
Heat a small amount of oil in a pan over low to medium heat. The creator used a low hob setting and notes that stainless steel may initially cause the fish to stick.
3
Place the fish in the pan skin-side down. Cook until the skin browns and releases from the pan, checking the visible edges; use a fish slice to gently test and help it release. Keep the heat low enough that the skin does not overcook before the fish is done.
4
Turn the fish and cook the other side for about 1–2 minutes, depending on thickness. Baste it with half of the butter.
5
Remove the fish from the pan. Add the remaining butter and let it brown a little if it has not already browned.
6
Add the chopped anchovies, capers, caper brine, minced garlic, fresh lemon segments, and lemon juice. Cook for about 1 minute.
7
Add the fresh parsley and cook for about 30 seconds. Season with black pepper; the anchovies may make additional salt unnecessary.
8
Plate the fish with the sauce. Spoon most of the sauce around the fish and only a little over the skin to help preserve its crispness. The sauce will be loose rather than smooth and emulsified.

Notes

The transcript suggests serving with steamed new potatoes and asparagus, with samphire as an optional addition. No fish weight or specific pan-frying duration for the skin side is given.