thepioneerwoman5.0
Bronzed Sea Bass with Lemon Shallot Butter
He’s been busy getting to know his new baby boy and making a difference in the world, so I’m happy to be able to share this recipe from our old frie
👥 1 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper.
2
Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot.
3
Once the oil has heated up for a couple of minutes, drop the sea bass into place and let it sit there untouched for two minutes. (Don’t overcrowd the pan, as this will kill our ability to create a tasty crust on the fish.) Sear over high heat for ⏱️ 2 minutes, then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER. Set the timer to ⏱️ 8 minutes.
4
Meanwhile, begin making the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.
5
When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)
6
Once the fish has been in the oven for ⏱️ 8 minutes, remove it and let it rest for a moment before serving. Take this time to remove the pin bones if your butcher didn’t do it for you.
7
This exact method will work well with halibut, salmon, or any other thick fish. Great results every time.
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