INGREDIENTS
For Sea Bass:
1 lb sea bass
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1 tablespoon olive oil
For Lemon Garlic Herb Sauce:
1/4 cup white wine
2 tablespoons butter
2 garlic cloves, minced
1 tablespoon oregano, roughly chopped
1 tablespoon thyme, roughly chopped
1 tablespoon parsley, roughly chopped
1/2 cup vegetable broth
1 lemon, completely juiced
DIRECTIONS
For Sea Bass:
Pat the fillets dry with a paper towel.
Mix together the flour, salt, and pepper in a shallow dish - Dredge the fillets through the mixture. Be sure to shake off any excess coating.
Pre-heat a large pan on medium heat, add in olive oil and melt 2 tablespoons of butter.
Once heated, cook the fillets for 3-4 minutes on each side until golden brown. To start, place the sea bass skin side down. Minimize the amount of flipping and moving around as the fillets will become tender.
Remove fish from the pan and plate.
For Lemon Garlic Herb Sauce:
Turn the heat down to medium low and add the white wine (1/4 cup) to deglaze. As the wine deglazes the pan, scrape any brown bits off the pan and let the wine come close to evaporating.
Add 1 tablespoon of butter, minced garlic cloves, and all the fresh herbs (oregano, thyme, and parsley). Saute for 30-60 seconds.
Add the vegetable broth and bring the sauce to a simmer.
Turn off the heat and stir in the remaining tablespoon of butter and lemon juice. Once the sauce is at the preferred consistency, plate on top of the fillets and serve.
