Sea Bass with Lemon, Capers, and Herbs

SEA BASS WITH LEMON

The sea bass is simmered in a skillet with white wine, celery, garlic, capers, spices, and six herb varieties for a flaky texture, savory flavor and is the perfect entree to serve with rice, asparagus, and other delicious side dishes.

Sea Bass with Lemon, Capers, and Herbs RECIPE PAIRINGS:

Basmati rice
Yellow saffron rice (seasoned packets available at grocers)
Baby red potatoes > ROASTED POTATOES WITH HOUSEMADE HERB OIL
Asparagus > RECIPE HERE: OVEN ROASTED ASPARAGUS
Side salads such as ARUGULA SALAD WITH BEETS AND ARTICHOKE HEARTS
Wild Rice Salad > RECIPE HERE: WILD RICE SALAD WESTERN STYLE

Cooking Tips:

A delicate fish, sea bass cooks fairly quickly. Be mindful about the time and remove from heat as soon as the fish is “flaky”
This dish can also be prepared in parchment paper. See recipe instructions here on how to prepare in a parchment paper packet > PARCHMENT POACHED HALIBUT
Prepare fish ahead of time, chill and serve with the sauce at room temperature or slightly warmed
Serve with a medley of fresh vegetables, try this recipe, here > GRILLED VEGETABLES or try this super fun CAMPFIRE CHICKEN WITH VEGETABLES for Summer!
And these, SKILLET VEGETABLES
Easily saute the grilled vegetables, above, in an iron skillet on the stove top. Ask me how!

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SEA BASS WITH LEMON

Photo provided by Moritz Nie on Unsplash

Annie Spratt on Unsplash Assorted vegetables photo

Photo by Shawn on Unsplash

Recipe

Sea Bass with Lemon, Capers, and Herbs is simmered in a skillet with white wine, capers, celery, garlic, spices, and six herb varieties

Entree, Seafood

Sea Bass with Lemon, Capers, and Herbs

Ingredients

2 cups white wine or organic white grape juice
2 cups coarsely chopped white onion
1/4 cup plus 2 tablespoons capers, drained
2 cups coarsely chopped celery
2 tablespoons lemon juice
2-3 cloves garlic, minced
3-4 whole allspice cloves
1/2 teaspoon each of dried dill, thyme, basil, parsley, marjoram, and tarragon
1 pound skinless striped bass fillets
1 tablespoon cornstarch
2 tablespoons white wine or water
2 tablespoons cold butter

Instructions

In a large skillet over medium heat, combine onions, capers, celery, lemon juice, garlic, allspice, and dried herbs.
Bring to a boil over medium-low heat, cover, lower to simmer for about 9 minutes.
Place fish fillets in simmering broth mixture, reduce heat, cover and cook for about 8 minutes until fish flakes easily.
Do not overcook.
Remove fish.
Arrange on a serving platter.
Create the white wine sauce by heating remaining liquid over medium heat and whisking in the cornstarch and white wine or water until thickened.
Butter may also be added while whisking for a creamier sauce.
Spoon sauce over fish and serve.
May be served hot or cold, sauce should be at least room temperature if fish is served cold.

Sea Bass with Lemon, Capers, and Herbs

Sea Bass with Lemon, Capers, and Herbs