Oven Roasted Sea Bass with Capers and Bread
Ingredients:
- 2 Sea Bass fillet
- 2 tsp. olive oil
- 6 TB Butter
- Salt and White Pepper
- ½ lb. sourdough bread, day-old and cubed
- 3 TB lemon juice
- 2 TB white wine, dry
- 1/4C capers
- ¼ C parsley, chopped
- ¼ C tarragon, chopped
- Spring greens for garnish
Directions:
Heat oven to 475. In an oven-proof skillet, melt 3 TB of butter with the oil. Season the fish with the salt and white pepper. Add fish to hot skillet and brown, then flip. Put in oven 8-10 minutes and transfer to plate.
Using the same skillet, melt the remaining butter. Add the bread cubes, turning occasionally until golden. Add the lemon juice and wine, cook about 1-2 minutes to reduce. Add the capers and herbs to warm through. Spoon the mixture over the fish and serve with side salad.
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