CHILEAN SEA BASS WITH LEMON CAPER BUTTER | How to cook Pan fried Fish with Lemon Capers and Butter
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CHILEAN SEA BASS WITH LEMON CAPER BUTTER | How to cook Pan fried Fish with Lemon Capers and Butter
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Perfectly seared Chilean sea bass, finished in butter and topped with a lemony beurre blanc. Simple, but it eats like a $40 entrée. Ingredients \t•\t1.5 lbs Chilean sea bass \t•\tSalt & black pepper \t•\t2 tablespoons butter (for basting) \t•\t3 cloves garlic, minced \t•\t1 shallot, finely diced \t•\t1/4 cup white wine \t•\t1/3 cup heavy cream \t•\tJuice of 1/2 lemon \t•\t2-4 tablespoons butter (for beurre blanc) \t•\tFresh parsley, finely chopped \t•\tAsparagus, steamed Instructions \t1.\tPat y
0:38
Perfectly seared Chilean sea bass, finished in butter and topped with a lemony beurre blanc. Simple, but it eats like a $40 entrée. Ingredients \t•\t1.5 lbs Chilean sea bass \t•\tSalt & black pepper \t•\t2 tablespoons butter (for basting) \t•\t3 cloves garlic, minced \t•\t1 shallot, finely diced \t•\t1/4 cup white wine \t•\t1/3 cup heavy cream \t•\tJuice of 1/2 lemon \t•\t2-4 tablespoons butter (for beurre blanc) \t•\tFresh parsley, finely chopped \t•\tAsparagus, steamed Instructions \t1.\tPat y
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