Sea Bass Recipe

We've all probably heard that we should be eating two to three servings of fish per week. Besides being a great source of protein, fish is also high in healthy omega-3 fatty acids. However, cooking fish at home can often cause the average person to hesitate, worried that their house will stink up or that they will not cook the delicate protein appropriately. Besides these qualms, some types of fish, particularly white-fleshed varieties, seem to break the second you try to move them from the pan to your plate. Unless you're trying to make fish cakes, that isn't really the characteristic you want to see in your fish. 

With a few simple tips and a straightforward recipe that minimizes steps while enhancing the flavor, you will want to cook fish on a regular basis. Christina Musgrave from Tasting with Tina eliminates any complicated procedures and has developed a delicious recipe so that you can enjoy a sophisticated sea bass dish at home with no fuss. The trick is to use a few basic ingredients that come together seamlessly for a dish with plenty of appeal. You'll see that the secret behind a restaurant-quality fish dish at home is all about a rich, buttery sauce. 

Pat the fillets of sea bass dry with absorbent paper towels to remove excess moisture. This helps retain a flaky desirable texture, synonymous with the perfect bite of fish. Additionally, it makes it more likely that the fish will brown nicely in the pan instead of steaming in its own juices. And isn't flaky fish with a crispy exterior the eternal goal?  

Next, season the fillets with salt and pepper to bring out the flavor and eliminate any odors. Make sure to season the fish right before putting it on the heat, or else the salt will begin to break down the proteins in the fish, resulting in a texture veering toward mushy. Though it may seem counterintuitive, salting the fish will draw out some moisture, keeping the flesh firm yet tender. It should also help reduce the unappetizing white blobs that often appear when cooking fish. 

Add your minced garlic, lemon juice, and butter to the pan with the fish, allowing the butter to melt evenly. The combination of butter and lemon is reminiscent of a meunière sauce, a popular sauce to serve with sole, another white fish. However, this lemon butter has the addition of garlic for a Mediterranean twist and heaps of flavor. Part of the appeal of the buttery sauce is that it balances the delicate, lean nature of the fish while avoiding strong flavors that would overpower the dish. The lemon adds the right amount of acid, giving the sauce a subtle yet rich flavor that makes it equal parts light and decadent. 

Serve the tasty fish with some microgreens, arugula, and a wedge of lemon. The rich, creamy sauce pairs well with greens that have a slight kick, which is what makes arugula and many microgreens stand out. Using these greens is a good way to add some nutrients and freshness without resorting to any old salad. The lemon butter sauce should do fine for dressing, or add an extra squeeze of lemon to coat the leaves. 

Ready to eat in 15 minutes, this sophisticated sea bass is easy enough to pull off any night of the week and is suitably impressive to serve to guests. Since it's quick to prepare, it's best to make serving sizes you can finish since the greens will become wilted if they aren't eaten the same day. You can also make the dish a bit heartier by serving it with rice, risotto, or vegetables.