Bronzed sea bass with lemon shallot butter
| yield: | preparation time: | cooking time: | total time: |
| 1 serving | 0 hours 20 minutes | 0 hours 10 minutes | 0 hours 30 minutes |
Ingredients:
- 6 oz. weight (up to 7 ounces) fillets, with or without skin
- 3 tablespoons. butter
- 1 whole medium onion, chopped
- 1 whole lemon, peel and juice
- 3 tablespoons. rapeseed oil
- kosher salt and fresh pepper, taste
Direction
- preheat oven to 375 degrees. season both sides of the fish with salt and pepper in plenty.
- heat the canola oil on high heat for a few minutes in a medium oven safety pan to make the oil good and hot.
- after heating the oil for a few minutes, place the sea bass in place and let stand for two minutes. (don't squeeze the pan too full, as this will ruin our ability to form delicious crusts on the fish.) bake at high heat for 2 minutes, then transfer the pan to a 375-degree oven without turning the fish over. set the timer to 8 minutes.
- at the same time, start making lemon shallot butter sauce. melt the butter at medium heat. add the chopped shallots and lemon zest. cook for a few minutes at medium heat.
- when the shallots are a little softer, squeeze in 1 lemon juice. stir together and turn the heat to medium heat until you get an incredible sauce. (skipping the shallots during this process will make a super simple lemon butter sauce.) ）
- after the fish has been baked in the oven for 8 minutes, remove it and let it sit for a while before serving. if your butcher didn't do it for you, take a moment to remove the needle bone.
- this precise method is suitable for halibut, salmon, or any other thick fish. good results every time.
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