Sea Bass With Lemon Caper Fettuccine Recipes

SEA BASS WITH LEMON AND CAPER SAUCE

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.

SEA BASS WITH LEMON CAPER FETTUCCINE

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.