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Make your sea bass pan sauce like this
In Seafood Dishes

Make your sea bass pan sauce like this



You can find all of my recipes at https://eatlikeanadult.com/

Pan frying fish. The real magic happens after you take it out. Yet hardly anyone knows how to finish this dish properly. Liquid gold is sitting right there. You just need 5 minutes to unlock it. And it all starts with a fresh sea bass fillet. Salt only this side. And then dry off the skin side with a kitchen towel. A small amount of oil into a pan on a low to medium heat and the sea bass goes in skin side down. Now the hob is on two out of 10 here. Stainless steel is my preferred pan for fish, but it can be a little bit nerve-wracking because initially it will stick, but the fish will tell you when it's ready to turn. Now, you want to keep an eye on the edges. They'll start to turn brown and it will give you an indication of what's going on under there. Now, for me, a fish slice is essential to start to test the edges to see if it's ready to come away from the pan. As it browns, when it's time, it will release like this. And then when you're happy with it, you can do the other side for about a minute and based with butter. So, we're going to go in with some butter. Follow that up with some chopped anchovi, minced or crushed garlic, and some capers and a little bit of that brine. Earlier I suprememed a lemon that goes in, followed up by whatever juice is left. Cook it out for about a minute or so, and then in with some fresh parsley. After about another 30 seconds, season with some pepper. I'm plating this beautiful crispy skin fish with some steamed new potatoes and asparagus. Little bit of samfire on there. And then I'll sauce the potatoes around the fish with a tiny bit on the skin so I don't ruin the crispiness. That is a wonderful quick, easy, elegant and delicious weekn night

27 Comments

  2. @Soulintent95

    My favorite thing when i used to eat fish was (this especially works with salmon so ill use it as an example but arctic char and halibut work too) put italian herb past in the pan and mix it with some oil to form a slurry with all the leftover stuff in the pan. Mix it around and deglaze, add some lemon if you want. Then put the skin side back in and crisp it up more in that slurry. Dump on the final product. Makes it so much better.

  9. @chefrob1020

    Thumbs up! The only thing I would do different is grill or broil those colossal asparagus. The meaty grassiness would contrast quite nicely with a bit of browning. But, that's MY personal preference. Lovely dish!

  13. @johnniemnemonic73

    I’ve just made this dish after watching this video. Beautiful, even if I say so myself. Thanks for making the video. 😋👍

  19. @Pdotb-j4n

    Thank you for bringing elegance back to YouTube’s kitchen.

    It’s a breath of fresh air amid a storm of the usual overdone dishes with too many flavours and too many frills.

    You remind us that simplicity sings.
    You let good ingredients speak,
    and your calm precision gives them voice.

    You’ve inspired me to cook again.

  21. @Q3ski

    Are your s/steak pan induction friendly? If so could you share a link to where I could get some please. Thanks.