Chilean Sea Bass With Lemon Dill Caper Sauce Recipe 365

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SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

BAKED SEA BASS WITH LEMON CAPER DRESSING



Baked sea bass with lemon caper dressing image

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 7

4 x 100g/4oz sea bass fillets
olive oil, for brushing
3 tbsp extra virgin olive oil
grated zest 1 lemon, plus 2 tbsp juice
2 tbsp small capers
2 tsp gluten-free Dijon mustard
2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

Steps:

  • To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
  • Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium

CHILEAN SEA BASS WITH LEMON, DILL & CAPER SAUCE RECIPE - (3.6/5)



Chilean Sea Bass With Lemon, Dill & Caper Sauce Recipe - (3.6/5) image

Provided by sassy47

Number Of Ingredients 10

3/4 cup white wine
2 cloves garlic, finely chopped
1 medium shallot, finely chopped
3 T fresh lemon juice and zest of one lemon
3 T unsalted butter
2 T fresh dill, chopped, divided
2 T capers, drained
2 T grape seed oil, or other oil with a high smoke point
2 pounds Chilean sea bass filets about 1 1/2" thick, skin removed
Salt and pepper to taste

Steps:

  • Heat your oven to 450 degrees. Put wine, garlic, shallot, lemon juice and lemon zest in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/3 cup. Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside. Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side. Remove the pan from the stove and transfer to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through. Plate the fish, drizzle with sauce and sprinkle with remaining 1 T fresh dill.

SEA BASS WITH LEMON CAPER FETTUCCINE



Sea Bass with Lemon Caper Fettuccine image

Categories     Pasta     Sauté     Quick & Easy     Lemon     Bass     Gourmet

Yield Serves 2

Number Of Ingredients 8

2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons fresh lemon juice
1 tablespoon drained bottled capers
1/8 teaspoon cayenne
1 tablespoon minced fresh parsley leaves
1/4 pound fettuccine
two 6-ounce sea bass or salmon fillets
1 teaspoon vegetable oil

Steps:

  • In a large bowl combine well the olive oil, the lemon juice, the capers, the cayenne, and the parsley and transfer 1 tablespoon of the mixture to a small bowl. In a large saucepan of boiling salted water cook the fettuccine until it is al dente, drain it well, and in the large bowl toss it with the lemon mixture and salt to taste until the mixture is combined well.
  • Pat the fillets dry and season them with salt and pepper. In a non-stick skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the fillets, skin sides up, for 4 minutes. Turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake. Divide the fettuccine between 2 heated plates, top it with the fillets, and drizzle each fillet with half of the remaining 1 tablespoon lemon mixture.

SEA BASS WITH LEMON AND CAPER SAUCE



Sea Bass with Lemon and Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

2 (6-ounce) sea bass fillets
Salt and freshly ground white pepper
1 ounce olive oil
6 ounces butter
1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
1/4 cup brunoise red bell peppers
1 tablespoon minced shallots
1/4 cup chopped lemon sections and juice
2 tablespoons minced parsley leaves
2 tablespoons minced chives
1 teaspoon minced tarragon leaves
1 tablespoon capers
1 tablespoon caper berries, halved lengthwise

Steps:

  • Preheat oven to 350 degrees F.
  • Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
  • Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
  • In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
  • Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
  • Note: if sea bass is not available, any firm white fish can be substituted.

PAN-FRIED SEABASS WITH GARLIC LEMON BUTTER SAUCE AND SPRING VEGETABLES



Pan-Fried Seabass with Garlic Lemon Butter Sauce and Spring Vegetables image

Provided by Michelle Minnaar

Categories     Main

Time 15m

Yield 4

Number Of Ingredients 6

30ml (2 tbsp) butter
600g (1.3 lbs) sea bass fillets
salt and freshly ground pepper
4 cloves garlic, crushed
60g (2 oz) butter
juice of 1 lemon

Steps:

  • Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
  • In a small saucepan, gently melt the butter. When it starts sizzling add the garlic and let it sizzle for a minute or two, allowing the garlic to infuse the butter. Lower the heat to the minimum setting, add the lemon juice, stir and let it heat through. Season to taste. Drizzle over the fish fillets when it is served.

Nutrition Facts : ServingSize 1 serving, Calories 237 calories, Sodium 466 mg, Fat 9.3 g, SaturatedFat 4.5 g, Protein 35.5 g, Cholesterol 95 mg

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