Sea Bass Fillets with Parsley Sauce

Name: Sea Bass Fillets with Parsley Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 414 milliliters fresh bread crumbs; 3 Tbsps crème fraîche; 2 larges eggs, beaten; 237 milliliters finely chopped flat-leaf parsley leaves; 4 servings All-purpose flour, for dredging; 3 Tbsps fresh lemon juice; 355 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 680 grams sea bass fillets; 1 shallot, minced; 4 Tbsps unsalted butter

Sea Bass Fillets with Parsley Sauce might be just the main course you are searching for. This recipe makes 4 servings with 674 calories, 43g of protein, and 36g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of shallot, salt and pepper, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

In a large bowl, mix 1 1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.

Ingredients you will need

Breadcrumbs

Parsley

Pepper

Salt

Equipment you will use

Bowl

In a small saucepan, melt 2 tablespoons of the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the shallot and cook over moderate heat until translucent, about 1 minute.

Ingredients you will need

Shallot

Add the chicken stock and lemon juice and boil over high heat until reduced to 1 cup, about 15 minutes.

Ingredients you will need

Chicken Stock

Lemon Juice

Whisk the crme frache into the sauce along with the remaining 1/2 cup of parsley and 1/4 cup of bread crumbs. Scrape the sauce into a blender and puree. Strain the sauce back into the saucepan and rewarm gently.

Ingredients you will need

Breadcrumbs

Parsley

Sauce

Equipment you will use

Sauce Pan

Blender

Whisk

In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer.

Ingredients you will need

Seabass Fillets

Salt And Pepper

Olive Oil

Parsley

Butter

Bread

All Purpose Flour

Egg

Dip

Equipment you will use

Frying Pan

Transfer the fish to plates, spoon the sauce alongside and serve.

Ingredients you will need

Sauce

Fish

Equipment

Ingredients

Servings:

414milliliters

fresh bread crumbs 3Tbsps

crème fraîche 2larges

eggs, beaten 237milliliters

finely chopped flat-leaf parsley leaves 4servings

All-purpose flour, for dredging 3Tbsps

fresh lemon juice 355milliliters

chicken stock or low-sodium broth 59milliliters

extra-virgin olive oil 4servings

Salt and freshly ground pepper 680grams

sea bass fillets 1

shallot, minced 4Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass on the menu? Try pairing 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 Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.