Pan Fried Sea Bass

Name: Pan Fried Sea Bass
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Blanched asparagus, for serving; 2 Tbsps butter, divided; 4 sprigs fresh thyme; 59 milliliters heavy cream; 1 Tbsp olive oil; 1 pinch Pinch saffron; 2 servings Salt and freshly ground black pepper; 340 grams fillets sea bass, skin on; 79 milliliters vermouth

Pan Fried Sea Bass might be just the main course you are searching for. Watching your figure? This gluten free, primal, and pescatarian recipe has 464 calories, 31g of protein, and 33g of fat per serving. This recipe serves 2. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of fillets sea bass, butter, vermouth, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Butter

Equipment you will use

Frying Pan

Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds.

Ingredients you will need

Vermouth

Saffron

Thyme

Fish

Equipment you will use

Frying Pan

Add remaining butter and whisk followed by the heavy cream and heat through.

Ingredients you will need

Heavy Cream

Butter

Equipment you will use

Whisk

Serve fillets with light saffron cream sauce and blanched asparagus.

Ingredients you will need

Cream Sauce

Asparagus

Saffron

Equipment

Frying Pan

Whisk

Ingredients

Servings:

2servings

Blanched asparagus, for serving 2Tbsps

butter, divided 4sprigs

fresh thyme 59milliliters

heavy cream 1Tbsp

olive oil 1pinch

Pinch saffron 2servings

Salt and freshly ground black pepper 340grams

fillets sea bass, skin on 79milliliters

vermouth

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.