30 minutes | Serves 2
There are dishes that just make sense together, and this is one of them. The bright acidity of a Sauvignon Blanc cuts right through the richness of the cream sauce, the citrus notes play off the lemon and herbs, and the whole thing comes together in about half an hour. Open a Bloc Sauvignon Blanc, pour yourself a glass while you cook, and save the rest for the table.
Best with: Sauvignon Blanc
Why it works:
- Bright acidity complements the rich cream sauce
- Citrus notes enhance the lemon and herbs
- Cuts through butter for a clean finish
What You'll Need
Fish:
- 2 sea bass fillets
- 1 tbsp butter
- 1 tsp olive oil
- salt and pepper
Sauce:
- 3 tbsp shallot, finely chopped
- 1 tbsp lemon zest
- 3/4 cup heavy cream
- 2 tbsp butter
- 1 tbsp chopped fresh herbs (chives, parsley, chervil or tarragon) plus more for garnish
- salt and pepper to taste
How to Make It
- Season sea bass with salt and pepper
- Melt 1 tbsp butter in pan over medium heat and add 1 tsp olive oil to keep from burning
- Cook sea bass skin side down until crispy, about 3 minutes. Flip and continue browning until golden and just cooked through. If they are thick, you can pop a lid on to help cook evenly until done or 145 degrees. Remove and set aside and dump oil/butter mixture
- Add remaining butter to the pan and cook until lightly browned and nutty
- Add shallot and cook until translucent, about 1 minute
- Pour in Sauvignon Blanc and add lemon zest and reduce by half, about 2 minutes
- Add heavy cream
- Simmer until the sauce thickens and coats the back of the spoon. Add salt and pepper to taste
- Stir in 1 tbsp fresh herbs
- Spoon sauce over sea bass and garnish with extra herbs
- Serve with vegetable of choice and mashed potatoes or creamy polenta
Chef notes: This dish can be prepared with other white fish like Black Cod, Halibut, Sole or Tilapia.
