Pan Sautéed Chilean Sea Bass

Name: Pan Sautéed Chilean Sea Bass
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams dry white wine; 5 Tbsps extra virgin olive oil; 113 grams feta cheese; 2 Tbsps chopped fresh basil; 3 garlic cloves; 1 lemon, juice of; 1 Tbsp dried oregano; 4 servings salt & pepper; 907 grams sea bass fillets; 2 Tbsps unsalted butter; 5 whole fresh vine ripe tomatoes

Pan Sautéed Chilean Sea Bass is a gluten free, primal, and pescatarian main course. One portion of this dish contains around 46g of protein, 35g of fat, and a total of 548 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up oregano, vine tomatoes, garlic cloves, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 22 minutes.

Ingredients

Servings:

57grams

dry white wine 5Tbsps

extra virgin olive oil 113grams

feta cheese 2Tbsps

chopped fresh basil 3

garlic cloves 1

lemon, juice of 1Tbsp

dried oregano 4servings

salt & pepper 907grams

sea bass fillets 2Tbsps

unsalted butter 5

whole fresh vine ripe tomatoes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. 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 Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.