Cooking With Chef Hermann: Sautéed Sea Bass with lemon and Herb Sauce

Sautéed Sea Bass with lemon and Herb Sauce

Ingredients:

• 2 5-ounce Sea Bass fillets with skin on
• ¼ tsp black pepper
• 1 tsp salt, divided
• 2 lemon, halved lengthwise
• 3 TB Olive Oil
• 2 TB White Wine
• 2 TB Butter, unsalted
• 2 TB Parsley, chopped

Directions:

Heat non-stick skillet over medium high heat.  Add lemons cut side down and cook until charred.  Add olive oil and fillets, skin side down.  Cook undisturbed until sides begin to brown, 5-7 minutes. Flip and cook fillets through. Plate the fish.

Reduce heat, add wine, salt and butter.  As it emulsifies, drizzle over the fish and sprinkle the parsley.