SEA BASS IN GARLIC BUTTER SAUCE
Experience the delightful simplicity of "Sea Bass in Garlic Butter Sauce," where tender sea bass fillets meet a luscious garlic butter sauce, garnished with fresh thyme for an elegant, flavorful meal ready in just 15 minutes. Perfect for a quick gourmet dinner!
Ingredients
- 1 pound 450 grams of sea bass fillets
- 1/4 teaspoon 1 mL paprika
- 1/4 teaspoon 1 mL onion salt
- 1/4 teaspoon 1 mL seasoning salt
- 1/4 teaspoon 1 mL black pepper
- 1 tablespoon 15 mL olive oil
- Lemon wedges for serving
- For the Garlic Butter Sauce:
- 1 and 1/2 tablespoons 22 mL butter
- 1 tablespoon 15 mL olive oil
- 1 teaspoon 5 mL dried parsley
- 1 teaspoon 5 mL crushed garlic (bottled kind preferred)
- 1/8 teaspoon 0.5 mL salt
Instructions
- Preparation of Fish: Begin by thoroughly rinsing the sea bass fillets under cold running water. Following this, dry the fillets meticulously using absorbent paper towels to remove excess moisture.
- Seasoning the Fish: In a small mixing bowl, combine the paprika, onion salt, seasoning salt, and black pepper. Apply this mixture evenly to both sides of the sea bass fillets, ensuring each fillet is generously coated with the seasoning.
- Preparation of Garlic Butter Sauce: Utilize a small saucepan to combine the butter, olive oil, dried parsley, crushed garlic, and salt. Place the saucepan over medium heat and cook until the butter has fully melted and the mixture begins to bubble, signifying that the sauce is ready.
- Cooking the Fillets: Heat the olive oil in a large frying pan over medium heat. Place the seasoned fillets in the pan and allow them to cook undisturbed for approximately three minutes on one side. Carefully turn the fillets over, then pour the prepared garlic butter sauce over them. Continue to cook for an additional four to five minutes, or until the fish is thoroughly cooked and flakes easily when tested with a fork.
Notes
Serving: Serve the cooked fillets immediately, accompanied by fresh lemon wedges to enhance the flavor. The lemon not only complements the dish aesthetically but also adds a refreshing zest to the taste.