Sea Bass with Lemon and Capers
Pan-fried sea bass in brown butter with capers. Fifteen minutes, looks like you trained in Paris.
Ingredients
Makes 2 portions
- 2.00 piece(s) sea bass fillets , skin on, scored
- 30.00 grams butter
- 1.00 tablespoon capers , drained
- 0.50 piece(s) lemon , juiced
- 1.00 tablespoon olive oil
Per portion
Method
-
1
Season the fish. Heat olive oil in a non-stick pan over high heat.
-
2
Place the fillets skin-side down. Press flat with a spatula for the first 30 seconds. Cook for 3 minutes.
⏱ About 3 mins
💡 Pressing stops the skin curling up.
-
3
Flip carefully. Cook for 2 minutes.
⏱ About 2 mins
-
4
Remove the fish. Add butter to the pan. Let it foam and go nutty brown. Add capers and lemon juice.
⏱ About 2 mins
-
5
Pour the brown butter sauce over the fish.
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