Sea bass in a pan in a creamy sauce with basil

Fish 166 Last Update: Jul 19, 2021 Created: Jul 19, 2021 0 0 0
Sea bass in a pan in a creamy sauce with basil
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 20
  • Calories: -
  • Difficulty: Medium
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Sea bass in a frying pan in a creamy basil sauce will appeal to even those who are usually cool with fish. It's all about the surprisingly delicate taste of the dish, which literally propels it to a higher level, almost a restaurant one. Thanks to the aromatic basil and parsley, the sauce becomes pleasantly spicy, therefore it very harmoniously complements the fish fillet. You will see: everyone will love it! And be prepared for the fact that once you cook sea bass in a pan in a creamy basil sauce, you will have to repeat the encore several times.

Ingredients

Directions

  1. Wash the sea bass fillets with cool water and then pat dry with paper towels. Season with salt and pepper on all sides. Leave in bowl until used.
  2. Peel the shallots and garlic clove. Finely chop the shallots. Crush the garlic with the flat side of a large knife and chop. Optionally, the garlic can be passed through a press.
  3. Rinse the basil and parsley well with cold running water and then pat dry on paper towels. Tear off the leaves from the branches and cut them.
  4. Heat a skillet with olive oil and butter over medium heat. Fry the fillets for 2 minutes. from each side. Transfer the perch fillets to a plate and keep warm, covered with a piece of foil.
  5. Reduce heat to low and add to the skillet where the sea bass fillets, shallots and garlic were cooked. Fry, stirring frequently with a spoon, 5 minutes, until soft and light golden brown.
  6. Add basil and parsley to the shallot, pour in wine, cream and lemon juice, salt and pepper. Cook the sauce, stirring occasionally, over medium heat until the liquid is halved.
  7. Return the fried sea bass fillet to the creamy sauce. Warm up for 1 min. Transfer the fillet to a plate, pour over the sauce and serve.

Sea bass in a pan in a creamy sauce with basil



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 20
  • Calories: -
  • Difficulty: Medium

Sea bass in a frying pan in a creamy basil sauce will appeal to even those who are usually cool with fish. It's all about the surprisingly delicate taste of the dish, which literally propels it to a higher level, almost a restaurant one. Thanks to the aromatic basil and parsley, the sauce becomes pleasantly spicy, therefore it very harmoniously complements the fish fillet. You will see: everyone will love it! And be prepared for the fact that once you cook sea bass in a pan in a creamy basil sauce, you will have to repeat the encore several times.

Ingredients

Directions

  1. Wash the sea bass fillets with cool water and then pat dry with paper towels. Season with salt and pepper on all sides. Leave in bowl until used.
  2. Peel the shallots and garlic clove. Finely chop the shallots. Crush the garlic with the flat side of a large knife and chop. Optionally, the garlic can be passed through a press.
  3. Rinse the basil and parsley well with cold running water and then pat dry on paper towels. Tear off the leaves from the branches and cut them.
  4. Heat a skillet with olive oil and butter over medium heat. Fry the fillets for 2 minutes. from each side. Transfer the perch fillets to a plate and keep warm, covered with a piece of foil.
  5. Reduce heat to low and add to the skillet where the sea bass fillets, shallots and garlic were cooked. Fry, stirring frequently with a spoon, 5 minutes, until soft and light golden brown.
  6. Add basil and parsley to the shallot, pour in wine, cream and lemon juice, salt and pepper. Cook the sauce, stirring occasionally, over medium heat until the liquid is halved.
  7. Return the fried sea bass fillet to the creamy sauce. Warm up for 1 min. Transfer the fillet to a plate, pour over the sauce and serve.

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