BLACK SEA BASS IN LEMON PARSLEY BEURRE BLANC SAUCE
1 ½-2 pounds black sea bass filets, skinned (or other mild flaky white fish such as flounder, cod, etc…)
1 ½ cups flour
1 ¼ teaspoon salt
1 ¼ teaspoon black pepper
1 stick butter
1 tablespoon olive oil
1 cup dry white wine
Juice from one lemon (about 3-4 tablespoon)
⅓ 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 tablespoon 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 tablespoon 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!!!