Pan-Seared Sea Bass with Lemon Caper Sauce | Quick Dinner
(0)
15 min
Quick
Sezamo
O cină mediteraneană rafinată și gata în doar 15 minute. Fileuri fragede de biban de mare cu piele crocantă, învăluite într-un sos mătăsos de unt, lămâie proaspătă și capere parfumate.
Ingredients
Preparation method
Ingredient preparation
Pat the sea bass fillets thoroughly dry with paper towels to remove excess moisture, ensuring crispy skin. Season the fillets on both sides with salt and ground black pepper.
Crush and finely mince the garlic cloves. Drain the capers from the brine. Wash and finely chop the fresh parsley leaves. Slice half of the lemon into thin slices, and squeeze the juice from the other half.
Pan-frying
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat. Place the sea bass fillets skin-side down and press them lightly for the first 30 seconds to prevent curling. Fry for 3-4 minutes, until the skin is golden and very crispy.
Chef's tip
For extra crispy sea bass skin, make sure the fillets are completely dry before placing them in the well-heated pan.
If the butter sauce appears to separate, add a tablespoon of warm water and stir vigorously over very low heat.
15 min
Under an hour
