BLACK SEA BASS IN LEMON PARSLEY BEURRE BLANC SAUCE

BLACK SEA BASS IN LEMON PARSLEY BEURRE BLANC SAUCE

 

1 ½-2 lbs. black sea bass filets, skinned (or other mild flaky white fish such as flounder, cod, etc…)

4 eggs

1 ½ cups flour

1 ¼ tsp. salt

1 ¼ tsp. black pepper

1 stick butter

1 Tbs. olive oil

1 cup dry white wine

Juice from one lemon (about 3-4 Tbs.)

1/3 cup flat leaf parsley, chopped

 

Create a dredging station.  Scramble the eggs in a pie plate or shallow baking dish and then combine the flour, 1 teaspoon each of the salt and pepper in another shallow dish.

 

Heat 4 Tbs. of the butter and the olive oil in a large non-stick skillet.  Dredge the filets first in the egg, then coat in flour, shaking off excess.  Then, dip back in the egg and place in the hot butter in the skillet.  Cook until golden and cooked through, about 2-3 minutes per side, depending on the size of filets.  Remove from pan and cover with foil to keep warm while you prepare the sauce.

 

Add the white wine to the hot pan and bring to a boil, let cook for 3-4 minutes until reduced by half. Squeeze in the lemon juice and add the remaining ¼ teaspoon each of salt and pepper.  

 

Turn off the heat.  Cut the remaining 4 Tbs. of cold butter into 4 pats.  Whisk the cold butter pats into the sauce until it emulsifies and becomes rich and glossy.  Stir in the parsley.  Pour over the fish and DEVOUR!!!

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Seafood

8 Ingredients or less

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