Sea Bass Fillet with Lemon Sauce

An excellent combination of lemon, butter, and parsley will add an extra flavor to this wonderful fish, delighting your guests and tantalizing their taste buds.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 17 minutes
  • Difficulty: 3
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 1 kg Fish, sea bass

  • 1 dl Alcohol, Wine, White

  • 4 twig Spices, pehtran, crushed

  • 40 g Butter, unsalted

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 1 piece Juice, lemon

Steps

  1. Thoroughly wash the fish, remove the scales, and clean it well. Extend the belly opening to the tail fin. Open it up and carefully separate the belly bones from the meat using a knife. Cut the spine at the head and tail and pull it out along with the belly bones. Remove the head and tail. Open the fish and place it skin-side down on a surface. Make a cut at one end, slowly and carefully slicing between the meat and the skin to obtain sea bass fillets. Cut them into smaller fillets.

  2. Wash the parsley, pluck the leaves, and finely chop them. Wash the lemon and squeeze out the juice. Heat butter in a pan and fry the fish fillets in it. Cook each side for 3 minutes. Lightly season with salt and pepper, then add the wine and cook for an additional 5 minutes. Remove the fillets from the pan and place them on a plate. Add the lemon juice, a pinch of salt, pepper, and parsley to the pan. Slowly cook until the sauce boils, then remove from heat.

  3. Arrange the fish fillets on plates and pour the sauce over them. Serve while still warm.

Nutrition Information (Per 100g)

  • Calories: 124.05 kcal
  • Fat: 4.96 g
    • Saturated Fat: 1.87 g
  • Carbohydrates: 1.12 g
    • Sugars: 0 g
  • Protein: 17.23 g
  • Fiber: 0.19 g

Advice

The fish can be cleaned and prepared for baking at the fish market or by the fisherman from whom you purchased the fish.