| Servings |
|
Ingredients
- 3 tbsp butter
- 1 tbsp Extra virgin olive oil
- Sea bass fillet
- 1/4 cup all-purpose flour
- Salt as per taste
- 1/2 tsp black pepper plus
- 2 cloves garlic minced
- 1/4 cup dry white wine such as sauvignon blanc
- 1/2 cup chicken stock/broth or water in a pinch
- juice of one lemon about 2 tablespoons
- 1 tbsp fresh oregano roughly chopped
- 1 tbsp fresh thyme roughly chopped
- 1 tbsp fresh parsley roughly chopped
Ingredients
|
|
Instructions
- In a dish, mix together the flour (1/4 cup), salt (1 teaspoon), and black pepper (1/2 teaspoon).
- Coat each piece of fish in the flour mixture
- In a large pan, melt 1 tablespoon of the butter and add the olive oil (1 tablespoon)
- Cook the fish for 3-4 minutes on each side, until golden brown and fully cooked
- Remove fish from the pan to a plate
Sauce
- Turn down the heat to low. Add the white wine (1/4 cup) to the pan to deglaze, stirring up any browned bits. Continue heating until almost all the wine has evaporated.
- Add one more tablespoon of butter to the skillet.
- Once melted, add the minced garlic (2 cloves) and fresh herbs (1 tablespoon each of oregano, thyme, and parsley) to the pan and sauté for 30 seconds.
- Add the chicken broth (1/2 cup) and bring to a simmer.
- Turn off heat and stir in remaining 1 tablespoon butter and lemon juice (about 2 tablespoons).
- Serve sauce on top of fish.